A pork dish from the Polish kitchen.

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

Method

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.

Source

This recipe is adapted from TheMealDB (id 53301), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=91FM8lHEGbQ.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/pork-sauerkraut-goulash.