Pork & sauerkraut goulash
Szegedin goulash is a classic that will please all lovers of sauerkraut. It's excellent with dumplings, but you can also serve it with crusty bread
- Serves: 6 persons
- 3tbsp lard
- 4onions finely chopped
- 1tbsp cumin seeds, crushed
- 800g pork shoulder, cut into 3cm cubes
- 4garlic cloves, crushed
- 2tbsp plain flour
- 2tbsp sweet or hot paprika
- 1 ⅕litres beef stock
- 4bay leaves
- 400g white sauerkraut, squeezed and chopped (keep the pickling juice)
- 200ml whipping cream
- 4tbsp soured cream
Step 1Heat 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.
Step 2Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
Step 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. This recipe has been provided by Apetit Online and not been re-tested by us.