Pork & sauerkraut goulash
A rich and deep-flavored stew that showcases Eastern European cuisine at its best, featuring a fascinating combination of tender, slow-cooked meat and the refined acidity of high-quality sauerkraut. The dish is enveloped in a velvety sauce enriched with aromatic paprika and thick cream, creating a comforting and warming culinary experience perfectly suited for hearty winter meals full of character.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
Nutrition
- Calories
- 787
- Protein
- 59.9g
- Carbs
- 12.1g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To get the best result from the sauerkraut, try rinsing it briefly in cold water before cooking. This balances the saltiness and lets the paprika and meat flavors really shine through. For a kosher-friendly version, swap the pork for slow-cooking beef cuts like chuck roast. Serve this hearty stew with velvety mashed potatoes that kids are sure to love.
Culinary reasoning
A rich and deep-flavored stew that showcases Eastern European cuisine at its best, featuring a fascinating combination of tender, slow-cooked meat and the refined acidity of high-quality sauerkraut. The dish is enveloped in a velvety sauce enriched with aromatic paprika and thick cream, creating a comforting and warming culinary experience perfectly suited for hearty winter meals full of character.