Pork & sauerkraut goulash
PorkPolish
Ingredients
- lard
- onion
- cumin seeds
- pork shoulder
- garlic
- plain flour
- paprika
- beef stock
- bay leaves
- white sauerkraut
- whipping cream
- sour cream
Steps
- step 1
- Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins. Tip in the cumin and pork, and fry for 10 mins all over until browned. Add the garlic, season well and scatter over the flour. Cook for about a minute, then add the paprika and cook for 1 min more.
- step 2
- Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
- step 3
- Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 mins to combine the flavours. Season to taste, the serve garnished with a spoonful of soured cream.
- This recipe has been provided by Apetit Online and not been re-tested by us.
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