Polish Pork And Sauerkraut Goulash
Tender pork shoulder stewed with tangy sauerkraut, cumin and finished with creamy indulgence.
Ingredients
3 tbsp lard (or vegetable oil)250g
4 medium onions, finely chopped1kg
1 tbsp cumin seeds35g
800g pork shoulder, diced1kg
4 garlic cloves, crushed3 pack
2 tbsp plain flour1.5kg
2 tbsp sweet paprika40g
1.5L hot beef stock100g
4 bay leaves5g
400g white sauerkraut, with splash of juice680g
200ml whipping or double cream300ml
4 tbsp soured cream, to serve150ml
Method
- 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.
- Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
- 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.
- This recipe has been provided by Apetit Online and not been re-tested by us.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £36.43 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£40.93 est. · serves 6