Pork & sauerkraut goulash

Ingredients

• Lard — 3 tbsp
• Onion — 4 pcs
• Cumin Seeds — 1 tbsp
• Pork Shoulder — 800 g
• Garlic — 4 pcs
• Plain Flour — 2 tbsp
• Paprika — 2 tbsp
• Beef Stock — 1.5 l
• Bay Leaves — 4 pcs
• White Sauerkraut — 400 g
• Whipping Cream — 200 ml
• Sour Cream — 4 tbsp

Steps

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