Polish · Pork

Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Cuisine: Polish
Ingredients: 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

Servings

Ingredients

Lard3 tablespoons
Onion4 Chopped
Cumin Seeds1 tablespoon
Pork Shoulder800g
Garlic4 Cloves Crushed
Plain Flour2 tablespoons
Paprika2 tablespoons
Beef Stock1 ½ L
Bay Leaves4
White Sauerkraut400g
Whipping Cream200ml
Sour Cream4 tablespoons

Original recipe serves about 4.

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.
4
This recipe has been provided by Apetit Online and not been re-tested by us.

Recipe source: TheMealDB