Pork & sauerkraut goulash
Pork & sauerkraut goulash is a deeply satisfying stew where tender pork shoulder melts into a rich, paprika-spiked broth, its earthy depth balanced by the bright, tangy bite of sauerkraut. The dish builds in layers—golden onions and cumin seeds perfume the meat as it browns, while a slow simmer with garlic, flour, and a slow pour of beef stock creates a velvety, unctuous sauce. The sauerkraut, added late, keeps its crunch, cutting through the richness with a clean acidity that lingers on the palate. It’s the kind of dish that tastes even better the next day, its flavors deepening into something quietly heroic.
Ingredients
- Lard3 tablespoons
- Onion4 Chopped
- Cumin Seeds1 tablespoon
- Pork Shoulder800g
- Garlic4 Cloves Crushed
- Plain Flour2 tablespoons
- Paprika2 tablespoons
- Beef Stock1 1/2 L
- Bay Leaves4
- White Sauerkraut400g
- Whipping Cream200ml
- Sour Cream4 tablespoons
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
- 5
step 3
- 6
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.
- 7
This recipe has been provided by Apetit Online and not been re-tested by us.
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