Pork & sauerkraut goulash

Origin

Categorized as Polish Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/pork-sauerkraut-goulash

Ingredients

• 3 tablespoonsLard
• 4 ChoppedOnion
• 1 tablespoonCumin Seeds
• 800 gPork Shoulder
• 4 Cloves CrushedGarlic
• 2 tablespoonsPlain Flour
• 2 tablespoonsPaprika
• 1 1/2 LBeef Stock
• 4Bay Leaves
• 400 gWhite Sauerkraut
• 200 mlWhipping Cream
• 4 tablespoonsSour Cream

Instructions

1. 01

   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. 02

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

3. 03

   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. 04

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