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Pork & sauerkraut goulash

Polish pork dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

  • 3 tablespoons Lard
  • 4 Chopped Onion
  • 1 tablespoon Cumin Seeds
  • 800 g Pork Shoulder
  • 4 Cloves Crushed Garlic
  • 2 tablespoons Plain Flour
  • 2 tablespoons Paprika
  • 1.5 L Beef Stock
  • 4 Bay Leaves
  • 400 g White Sauerkraut
  • 200 ml Whipping Cream
  • 4 tablespoons Sour Cream

Method

  1. 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.

  2. 2

    Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.

  3. 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.

  4. 4

    This recipe has been provided by Apetit Online and not been re-tested by us.