{
  "id": 378,
  "title": "Pork & sauerkraut goulash",
  "author": null,
  "uploaded_by": null,
  "nationality": "Polish",
  "instructions": "step 1\r\nHeat 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.\r\n\r\nstep 2\r\nPour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.\r\n\r\nstep 3\r\nAdd 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.\r\n\r\nThis recipe has been provided by Apetit Online and not been re-tested by us.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/cyuhwp1764362103.jpg",
  "ingredients": [
    {
      "name": "Lard",
      "quantity": "3  tablespoons"
    },
    {
      "name": "Onion",
      "quantity": "4 Chopped"
    },
    {
      "name": "Cumin Seeds",
      "quantity": "1 tablespoon"
    },
    {
      "name": "Pork Shoulder",
      "quantity": "800g"
    },
    {
      "name": "Garlic",
      "quantity": "4 Cloves Crushed"
    },
    {
      "name": "Plain Flour",
      "quantity": "2 tablespoons"
    },
    {
      "name": "Paprika",
      "quantity": "2 tablespoons"
    },
    {
      "name": "Beef Stock",
      "quantity": "1 1/2 L"
    },
    {
      "name": "Bay Leaves",
      "quantity": "4"
    },
    {
      "name": "White Sauerkraut",
      "quantity": "400g"
    },
    {
      "name": "Whipping Cream",
      "quantity": "200ml"
    },
    {
      "name": "Sour Cream",
      "quantity": "4 tablespoons"
    }
  ]
}