Pork & sauerkraut goulash

Pork · Polish classic.

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

Method

1. Fry — Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins.
2. Fry — Tip in the cumin and pork, and fry for 10 mins all over until browned.
3. Season — Add the garlic, season well and scatter over the flour.
4. Add ingredients — Cook for about a minute, then add the paprika and cook for 1 min more.
5. Simmer — Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
6. Add ingredients — Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices.
7. Simmer — Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender.
8. Simmer — Stir in the cream and simmer for 5 mins to combine the flavours.
9. Serve — Season to taste, the serve garnished with a spoonful of soured cream.
10. Continue cooking — This recipe has been provided by Apetit Online and not been re-tested by us.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)