Pork & sauerkraut goulash
Nationality: Polish
Author: None
Uploaded By: None
Ingredients
- 3 tablespoons Lard 0.0
- 4 Chopped Onion 0.0
- 1 tablespoon Cumin Seeds 0.0
- 800g Pork Shoulder 0.0
- 4 Cloves Crushed Garlic 0.0
- 2 tablespoons Plain Flour 0.0
- 2 tablespoons Paprika 0.0
- 1 1/2 L Beef Stock 0.0
- 4 Bay Leaves 0.0
- 400g White Sauerkraut 0.0
- 200ml Whipping Cream 0.0
- 4 tablespoons Sour Cream 0.0
Instructions
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.