recipe · 0 min · serves 4

Pork & sauerkraut goulash

Ingredients

• 3 tbsp lard
• 4 onion_unit onion
• 1 tbsp ground cumin
• 800g pork
• 4 cloves garlic
• 2 tbsp all-purpose flour
• 2 tbsp paprika
• 1.5l beef stock
• 4 bay leaf
• 400g cabbage
• 200ml double cream
• 4 tbsp sour cream

Method

1. step 1
2. 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.
3. step 2
4. Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
5. step 3
6. 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.
7. This recipe has been provided by Apetit Online and not been re-tested by us.