Pork and Sauerkraut Goulash
Tender pork and tangy sauerkraut in a paprika-cream goulash — Poland's warming cold-night stew.
- Total
- 35 min
- Serves
- 4
A Polish goulash with tang: pork shoulder browned and simmered with onions, cumin, paprika and beef stock until tender, then enriched with sauerkraut and a swirl of cream. The sauerkraut cuts the richness with welcome sourness. It's a hearty, warming stew that suits a cold Polish evening — serve with bread or potatoes.
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
Instructions
- 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.
- Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
- 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.
Nutrition (per serving)
- Calories
- 650
- Protein
- 40 g
- Fat
- 50 g
- Carbs
- 15 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
