PorkPolish
Pork & sauerkraut goulash
Ingredients
- Lard — 3 tablespoons
- Onion — 4 Chopped
- Cumin Seeds — 1 tablespoon
- Pork Shoulder — 800g
- Garlic — 4 Cloves Crushed
- Plain Flour — 2 tablespoons
- Paprika — 2 tablespoons
- Beef Stock — 1 1/2 L
- Bay Leaves — 4
- White Sauerkraut — 400g
- Whipping Cream — 200ml
- Sour Cream — 4 tablespoons
Instructions
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.