Pork & sauerkraut goulash

Method6 steps · about 1 hr 35 min

1. 1

   Step 1: Finely chop the onions (4), crush the cumin seeds (1 tbsp) and cut the pork into approximately three-centimetre cubes. Heat all the lard (3 tbsp) in a saucepan over medium heat and fry all the onions for five to eight minutes until golden. Add all the crushed cumin and pork and fry for another ten minutes, turning until browned all over.

   Fry onion before separate ten-minute pork browning · 8 minUses 3 tbsp lard · 4 onions, finely chopped · 1 tbsp cumin seeds, crushed · 800 g pork shoulder, cut into3 cm cubes

2. 2

   Step 2: Add all the crushed garlic (4) to the actual browned pork and onions and season with some salt and black pepper. Sprinkle in both tablespoons flour (2 tbsp) and cook for about one minute, stirring. Add all the sweet paprika (2 tbsp) and cook for one further minute, stirring so it does not burn.

   Uses All actual browned pork and onions · 4 garlic cloves, crushed · 2 tbsp plain flour · 2 tbsp sweet paprika · Some salt for pork seasoning · Some black pepper for pork seasoning

3. 3

   Step 3: Pour only600 millilitres of the stock, half its total, into the actual pork mixture. Add all four bay leaves, stir, bring to a simmer and cover. Simmer over low heat for thirty minutes; hold the other600 millilitres stock for the next stage.

   First covered goulash simmer · 30 minUses All actual coated pork and aromatics · 600 ml beef stock: first half · 4 bay leaves

4. 4

   Step 4: Squeeze the sauerkraut (400 g) over a bowl and retain its pickling juice, then chop the squeezed cabbage. Add all400 grams prepared sauerkraut to the actual braise with only the remaining600 millilitres stock and a drizzle of the actual retained sauerkraut juice. Cover and simmer for another thirty minutes, stirring occasionally, until the pork is tender; continue gently if needed for tenderness.

   Simmer goulash with sauerkraut until pork tender · 30 minUses All actual partially braised pork and sauce · 400 g white sauerkraut, squeezed and chopped; retain pickling juice · Remaining600 ml beef stock

5. 5

   Step 5: Stir all200 millilitres whipping cream into the actual tender pork-sauerkraut braise and simmer gently for five minutes. Remove and discard all four bay leaves, taste the fully cooked sauce and adjust its salt and black pepper as needed.

   Finish goulash with whipping cream · 5 minUses All actual tender pork and sauce · 200 ml whipping cream · Final salt only as needed · Final black pepper only as needed

6. 6

   Step 6: Divide the actual completed goulash between six bowls, or four larger portions if preferred, and share the separate four tablespoons soured cream over the portions. Serve hot.

   Uses All actual completed goulash · 4 tbsp soured cream for serving