Pork & sauerkraut goulash

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    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.
  2. Step 2

    Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
  3. Step 3

    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.