PolishMain course
Pork & sauerkraut goulash
This pork and sauerkraut goulash is a hearty stew, built on browned pork shoulder and onions, then simmered until tender with beef stock and bay leaves. White sauerkraut and a touch of its pickling liquid are added for a tangy counterpoint, all finished with a swirl of cream. It takes a bit of time on the stove, but most of it is hands-off simmering.
38 minServes 4
Method
3 steps · 38 min total
- 01
Brown Pork and Onions
Melt the lard in a saucepan over medium heat. Add the finely chopped onion and fry until it turns golden, which should take about 5–8 minutes.
Stir in the cumin seeds and pork, then continue to fry for about 10 minutes, turning the pork until it's browned on all sides. Add the garlic and season everything well. Scatter the plain flour over the mixture and cook for about 1 minute, then stir in the paprika and cook for another 1 minute.
- 02
Simmer Pork with Stock
Pour in half of the beef stock, add the bay leaves, and bring to a gentle simmer. Cover the saucepan with a lid and let it cook over low heat for 30 minutes.
