Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Prep time: 23 min
Cook time: 44 min
Total time: 67 min
Yield: 6 servings
Ingredients: 3 tablespoons Lard; 4 Chopped Onion; 1 tablespoon Cumin Seeds; 800 g Pork Shoulder; 4 Cloves Crushed Garlic; 2 tablespoons Plain Flour; 2 tablespoons Paprika; 1½ L Beef Stock; 4 Bay Leaves; 400 g White Sauerkraut; 200 ml Whipping Cream; 4 tablespoons Sour Cream

67 min · Serves 6 · By TheMealDB Import

High Protein
Polish
Pork
Dinner

Polish, Pork

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

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

Method

Prep 23 min · Cook 44 min

1Heat 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.
2Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
3Add 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.
4This recipe has been provided by Apetit Online and not been re-tested by us.