Polish · pork

Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lard3 tbsp
Onion4
Cumin Seeds1 tbsp
Pork Shoulder800 g
Garlic4 cloves
Plain Flour2 tbsp
Paprika2 tbsp
Beef Stock1.5 l
Bay Leaves4
White Sauerkraut400 g
Whipping Cream200 ml
Sour Cream4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

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.

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