Pork & sauerkraut goulash

• Lard3 tablespoons
• Onion4 Chopped
• Cumin Seeds1 tablespoon
• Pork Shoulder1¾ lb
• Garlic4 Cloves Crushed
• Plain Flour2 tablespoons
• Paprika2 tablespoons
• Beef Stock6¼ cups
• Bay Leaves4
• White Sauerkraut1 lb
• Whipping Cream¾ cups
• Sour Cream4 tablespoons

Instructions

1. 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.

2. 2

   Add the garlic, season well and scatter over the flour.

3. 3

   Cook for about a minute, then add the paprika and cook for 1 min more.

4. 4

   Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins. Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices.

5. 5

   Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender.

6. 6

   Stir in the cream and simmer for 5 mins to combine the flavours.

7. 7

   Season to taste, the serve garnished with a spoonful of soured cream.

8. 8

   This recipe has been provided by Apetit Online and not been re-tested by us.