Polishby TheMealDBPork & sauerkraut goulashKeep screen onSaveShareIngredients3 tablespoons Lard4 Chopped Onion1 tablespoon Cumin Seeds800g Pork Shoulder4 Cloves Crushed Garlic2 tablespoons Plain Flour2 tablespoons Paprika1 1/2 L Beef Stock4 Bay Leaves400g White Sauerkraut200ml Whipping Cream4 tablespoons Sour CreamStepsStep-by-step0 of 4 done1Heat 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.2Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.3Add 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.4This recipe has been provided by Apetit Online and not been re-tested by us.Source: TheMealDB
