Pork & sauerkraut goulash

Ingredients

• Plain flour 2 tbsp
• Stock cubes 1.5 l
• Paprika 2 tbsp
• Garlic 4 clove
• Onion 4
• Pork shoulder 800 g
• Cream 200 ml
• Sour cream 4 tbsp
• Bay leaves 4
• Cumin seeds 1 tbsp
• Lard 3 tbsp
• Sauerkraut 400 g

Method

1. Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins.
2. Tip in the cumin and pork, and fry for 10 mins all over until browned.
3. Add the garlic, season well and scatter over the flour.
4. Cook for about a minute, then add the paprika and cook for 1 min more.
5. Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
6. Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices.
7. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender.
8. Stir in the cream and simmer for 5 mins to combine the flavours.
9. Season to taste, the serve garnished with a spoonful of soured cream.
10. This recipe has been provided by Apetit Online and not been re-tested by us.