European 25 min

Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Total time: 25 min
Yield: 2 servings
Cuisine: European
Ingredients: 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

pork

Ingredientsfor 2

800

Cal

50g

Protein

30g

Carbs

55g

Fat

13 tablespoons Lard
24 Chopped Onion
31 tablespoon Cumin Seeds
4800g Pork Shoulder
54 Cloves Crushed Garlic
62 tablespoons Plain Flour
72 tablespoons Paprika
81 1/2 L Beef Stock
94 Bay Leaves
10400g White Sauerkraut
11200ml Whipping Cream
124 tablespoons Sour Cream

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Instructions

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.
2
Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
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.
4
This recipe has been provided by Apetit Online and not been re-tested by us.