Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Czech
Ingredients: 3 tbsp lard; 4 onions finely chopped; 1 tbsp cumin seeds crushed; 800g pork shoulder cut into 3cm cubes; 4 garlic cloves crushed; 2tbsp plain flour; 2 tbsp sweet or hot paprika; 1.2 litres beef stock; 4 bay leaves; 400g white sauerkraut squeezed and chopped (keep the pickling juice); 200ml whipping cream; 4 tbsp soured cream

Apetit Online

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 1 hr and 25 mins

A star rating of 4.9 out of 5.9 ratingsRate

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Szegedin goulash is a classic that will please all lovers of sauerkraut. It's excellent with dumplings, but you can also serve it with crusty bread

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Ingredients

Units:

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3 tbsp lard
4 onions

finely chopped
1 tbsp cumin seeds

crushed
800g pork shoulder

cut into 3cm cubes
4 garlic cloves

crushed
2tbsp plain flour
2 tbsp sweet or hot paprika
1.2 litres beef stock
4 bay leaves
400g white sauerkraut

squeezed and chopped (keep the pickling juice)
200ml whipping cream
4 tbsp soured cream

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Method

step 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.
step 2

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

This recipe has been provided by Apetit Online and not been re-tested by us.

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A star rating of 4.9 out of 5.9 ratings

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