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

Ingredients

• 3 tbsp lard
• 4 onions finely chopped
• 1 tbsp cumin seeds, crushed
• 800 g pork shoulder, cut into 3cm cubes
• 4 garlic cloves, crushed
• 2 tbsp plain flour
• 2 tbsp sweet or hot paprika
• 1.2 litres beef stock
• 4 bay leaves
• 400 g white sauerkraut, squeezed and chopped (keep the pickling juice)
• 200 ml whipping cream
• 4 tbsp soured cream

Steps

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