Pork & Sauerkraut Goulash
A hearty Polish-style pork shoulder goulash simmered with cumin, paprika, sauerkraut, and two kinds of cream.
- 1 hr 30 min
- 575 kcal
- Polish
- Stew
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Heat the lard in a saucepan over medium heat.
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Step 2:
Fry the finely chopped onion until golden, about 5–8 minutes.
5–8 min -
Step 3:
Add the cumin seeds and pork shoulder, then fry for 10 minutes, turning until browned all over.
10 min -
Step 4:
Add the crushed garlic, season well, and scatter over the flour.
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Step 5:
Cook for about 1 minute, then add the paprika and cook for 1 minute more.
1 min -
Step 6:
Pour in half of the beef stock, add the bay leaves, cover, and simmer over low heat for 30 minutes.
30 min -
Step 7:
Add the sauerkraut, remaining beef stock, and a drizzle of the sauerkraut pickling juices.
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Step 8:
Cover and simmer for 30 minutes, stirring occasionally, until the meat is tender.
30 min -
Step 9:
Stir in the whipping cream and simmer for 5 minutes to combine the flavours.
5 min -
Step 10:
Season to taste and serve garnished with a spoonful of sour cream.
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