Pork & sauerkraut goulash
A Polish dinner. Ready in about 1 hour 43 minutes. Difficulty: medium.
- 18 minPrep (about)
- 1 hr 25 minCook (about)
- 1 hr 43 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.8 lb pork shoulder
Fresh & other
- 3 tbsp lard
- 4 onions
- 4 cloves garlic
- 2 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 6 ¼ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
- 14 oz white sauerkraut
- ¾ cup + 1 tbsp heavy whipping cream
- ¼ cup sour cream
Spices & seasonings (3): cumin seeds, paprika, bay leaves
- 1 tbsp cumin seeds
- 2 tbsp paprika
- 4 bay leaves
How to make it
Steps in our own plain words.
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Heat the lard in a pot over a medium heat.
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Fry the finely chopped onion till golden, around 5-8 mins.
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Tip in the cumin and pork.
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Fry for 10 mins all over till browned.
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Add the garlic.
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Season well and scatter over the flour.
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Cook for about a minute.
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Add the paprika.
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Cook for 1 min more.
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Pour in half of the stock.
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Add the bay leaves.
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Simmer using your lid on over low heat for 30 mins.
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Add the a drizzle of the, remaining stock and sauerkraut pickling juices.
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Simmer with the lid for 30 mins, until the meat is tender.
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Stir every so often.
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Stir in the cream.
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Simmer for 5 mins to mix the flavours.
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Season as you like, the dish up garnished with a spoonful of soured cream.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.