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Pork & sauerkraut goulash

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Pork & sauerkraut goulash, a Polish main
Cuisine
Polish
Course
Main
Ready in
45 min
Effort
Some steps

Ingredients

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

Method

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

Tags

  • pork
  • creamy

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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.