Pork & Sauerkraut Goulash

Ingredients

• 3 tbsplard, or substitute vegetable oil
• 4onion, finely chopped
• 1 tbspcumin seeds
• 800 gpork shoulder, cut into cubes
• 4 clovegarlic, crushed
• 2 tbspplain flour
• 2 tbspsweet paprika
• 1500 mlbeef stock
• 4 leafbay leaves
• 400 gwhite sauerkraut, reserve a little of the pickling juice
• 200 mlwhipping cream
• 4 tbspsour cream, to serve

Method

1. 1

   Heat the lard in a saucepan over medium heat. Fry the finely chopped onion until golden, about 5–8 minutes. Add the cumin seeds and pork, and fry for 10 minutes until browned all over.

2. 2

   Add the garlic, season well and scatter over the flour. Cook for 1 minute, then add the paprika and cook for 1 minute more.

3. 3

   Pour in half the stock and add the bay leaves. Simmer with the lid on over low heat for 30 minutes.

4. 4

   Add the sauerkraut, the remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid on for 30 minutes, stirring occasionally, until the meat is tender.

5. 5

   Stir in the cream and simmer for 5 minutes. Season to taste, then serve each portion with a spoonful of soured cream on top.