Pork & Sauerkraut Goulash

Ingredients

• 42 gLard
• 600 gOnion
• 7 gCumin
• 800 gPork shoulder
• 12 gGarlic
• 16 gFlour
• 24 gPaprika powder
• 1500 gBeef broth
• 1 gBay leaf
• 400 gSauerkraut
• 30 gSauerkraut juice
• 206 gCream
• 60 gSour cream

Instructions

1. 1

   Sauté and brown

   • Heat the lard in a large saucepan over medium heat.
   • Fry the finely chopped onions for 5–8 minutes until golden.
   • Add the cumin seeds, then the pork shoulder pieces and brown all over for about 10 minutes.
   • Add crushed garlic, season well and sprinkle over the flour. Cook for about 1 minute, then add the paprika and cook another minute.
2. 2

   First simmer

   • Pour in half the stock, add bay leaves and simmer with the lid on over low heat for 30 minutes.
3. 3

   Finish

   • Add sauerkraut, the remaining stock and a splash of sauerkraut juice. Simmer covered for 30 minutes until the meat is tender.
   • Stir in the cream and simmer for 5 minutes to combine the flavors.
   • Season to taste and serve with a spoonful of sour cream.