Pork & sauerkraut goulash

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3 tablespoons Lard	4 Chopped Onion	1 tablespoon Cumin Seeds
800g Pork Shoulder	4 Cloves Crushed Garlic	2 tablespoons Plain Flour
2 tablespoons Paprika	1 1/2 L Beef Stock	4 Bay Leaves
400g White Sauerkraut	200ml Whipping Cream	4 tablespoons Sour Cream

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.

Source

https://www.bbcgoodfood.com/recipes/pork-sauerkraut-goulash

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