Pork & sauerkraut goulash — a rich Polish stew of paprika-spiced pork shoulder and tangy sauerkraut, finished with cream. Hearty, warming comfort for a cold day.
- 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
Video
Preparation
- Heat the lard in a saucepan over medium heat and fry the finely chopped onion until golden, around 5–8 minutes. Tip in the cumin and pork and fry for 10 minutes until browned all over. Add the garlic, season well, and scatter over the flour. Cook for about a minute, then add the paprika and cook for 1 minute more.
- Pour in half of the stock, add the bay leaves, and simmer with the lid on over low heat for 30 minutes.
- Add the sauerkraut, the remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid on for 30 minutes, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 minutes to combine the flavours. Season to taste, then serve garnished with a spoonful of soured cream.
