Pork & sauerkraut goulash

1. 1

   step 1

2. 2

   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.

   5–8 minutes10 minutes1 minute
3. 3

   step 2

4. 4

   Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.

   30 minutes
5. 5

   step 3

6. 6

   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.

   30 minutes5 minutes
7. 7

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

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