Pork & Sauerkraut Goulash

A hearty, warming goulash made with tender pork shoulder, tangy sauerkraut and a rich paprika-spiced broth, finished with cream for a velvety depth of flavour.

Ingredients

• Pork Shoulder

  ⚖ 800 g None
  kcal/г%DV

  Calories

  188894%

  Protein

  137.6200%

  Total Fat

  144.0184%

  Carbohydrates

  0.00%
• Whipping Cream

  ⚖ 204 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  69234%

  Protein

  5.811%

  Total Fat

  73.694%

  Carbohydrates

  5.82%
• Lard

  ⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  36718%

  Protein

  0.00%

  Total Fat

  40.852%

  Carbohydrates

  0.00%
• Onion

  ⚖ 600 g 🧅 4 pcs
  kcal/г%DV

  Calories

  23811%

  Protein

  6.613%

  Total Fat

  0.60%

  Carbohydrates

  56.020%
• Sour Cream

  ⚖ 59.2 g 💧 59.2 ml 🥄 4 tbsp
  kcal/г%DV

  Calories

  1236%

  Protein

  1.42%

  Total Fat

  11.514%

  Carbohydrates

  3.91%
• Plain Flour

  ⚖ 17.7 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  603%

  Protein

  2.34%

  Total Fat

  0.40%

  Carbohydrates

  12.84%
• Paprika

  ⚖ 14.8 g 4.93 pcs
  kcal/г%DV

  Calories

  412%

  Protein

  2.14%

  Total Fat

  1.92%

  Carbohydrates

  8.02%
• Garlic

  ⚖ 20 g 🧄 4 pcs
  kcal/г%DV

  Calories

  281%

  Protein

  1.32%

  Total Fat

  0.10%

  Carbohydrates

  5.62%
• Cumin Seeds

  ⚖ 7.4 g 3⅔ pcs
  kcal/г%DV

  Calories

  271%

  Protein

  1.32%

  Total Fat

  1.62%

  Carbohydrates

  3.31%
• Bay Leaves

  ⚖ 1.2 g 💧 2.4 ml 🥄 ½ tsp
  kcal/г%DV

  Calories

  30%

  Protein

  0.10%

  Total Fat

  0.10%

  Carbohydrates

  0.90%
• Beef Stock

  ⚖ 15 g 💧 15 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  10%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  0.20%

Also in this recipe

• White Sauerkraut 400 g

Instructions

• Heat the lard in a large saucepan over a medium heat and fry the finely chopped onions until golden, around 5–8 minutes. Add the cumin seeds and 800 g pork shoulder, and fry for about 10 minutes, turning the meat until browned all over. Stir in the crushed garlic, season well, then scatter over 2 tablespoons of plain flour. Cook for about 1 minute, then add 2 tablespoons of paprika and cook for 1 minute more.
• Pour in 750 ml of the beef stock, add the bay leaves, and simmer with the lid on over a low heat for 30 minutes.
• Add the 400 g sauerkraut, the remaining 750 ml of stock, and a drizzle of the sauerkraut pickling juices. Simmer with the lid on for a further 30 minutes, stirring occasionally, until the meat is tender.
• Stir in the 200 ml whipping cream and simmer uncovered for 5 minutes to bring the flavours together. Season to taste, then serve garnished with a spoonful of sour cream.