Pork & sauerkraut goulash
This Polish goulash balances sour fermented cabbage with paprika's deep warmth, creating a dish that tastes like slow winter afternoons. The cumin seeds add an unexpected spice note that cuts through the richness of rendered lard and pork shoulder. The flour creates a subtle thickening without masking flavors, letting each element remain distinct. Cook it low and long, and the sauerkraut softens into something almost sweet against the savory meat.
Instructions
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. 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. 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..
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