Pork & sauerkraut goulash
Pork and sauerkraut goulash — a hearty, traditional Polish pork dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pork, Polish
Ingredients
- 3 g lard
- 4 g onions
- 1 tsp cumin seeds
- 800 g pork shoulder
- 4 clove crushed garlic
- 2 g plain flour
- 2 tbsp paprika
- 1.5 cup beef stock
- 4 pcs bay leaves
- 400 g white sauerkraut
- 200 ml whipping cream
- 4 ml sour cream
Instructions
- Warm the lard in a saucepan set over medium heat.
- Sauté the finely chopped onion until soft and golden, about 5–8 minutes.
- Stir in the cumin and pork, frying for roughly 10 minutes until the meat is browned on all sides.
- Add the garlic, season generously, then sprinkle the flour over the mixture.
- Cook for about 1 minute to remove the raw flour taste, then add the paprika and cook a further minute.
- Pour in half the stock, toss in the bay leaves, and bring the liquid up to a gentle simmer.
- Cover the pan and simmer gently over low heat for 30 minutes.
- Add the sauerkraut, the rest of the stock, and a splash of the sauerkraut brine.
- Replace the lid and continue to simmer for another 30 minutes, stirring now and then, until the pork is tender.
- Stir through the cream and simmer for 5 minutes to meld the flavors.
- Adjust seasoning to taste and serve topped with a spoonful of soured cream.