Pork & sauerkraut goulash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 3 tbsp lard
- 4 onionsfinely chopped
- 1 tbsp cumin seedscrushed
- 800g pork shouldercut into 3cm cubes
- 4 garlic clovescrushed
- 2tbsp plain flour
- 2 tbsp sweet or hot paprika
- 1.2 litres beef stock
- 4 bay leaves
- 400g white sauerkrautsqueezed and chopped (keep the pickling juice)
- 200ml whipping cream
- 4 tbsp soured cream
Method
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.
