Pork & sauerkraut goulash Recipe

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.

Add the white sauerkraut, the remaining beef stock, and a drizzle of the sauerkraut pickling juices to the pot. Cover again and simmer for another 30 minutes, stirring occasionally, until the pork is truly tender.

Finally, stir in the whipping cream and let it gently simmer for 5 minutes to meld all the flavors. Taste and season as needed, then serve garnished with a spoonful of sour cream.