Polish · pork

Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Yield: 4 servings
Cuisine: Polish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lard3 tbsp
Onion4
Cumin Seeds1 tbsp
Pork Shoulder800 g
Garlic4 cloves
Plain Flour2 tbsp
Paprika2 tbsp
Beef Stock1.5 l
Bay Leaves4
White Sauerkraut400 g
Whipping Cream200 ml
Sour Cream4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
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.
2
Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
3
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.

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