Pork & sauerkraut goulash

Ingredients

• 3 tablespoons Lard
• 4 Chopped Onion
• 1 tablespoon Cumin Seeds
• 800g Pork Shoulder
• 4 Cloves Crushed Garlic
• 2 tablespoons Plain Flour
• 2 tablespoons Paprika
• 1 1/2 L Beef Stock
• 4 Bay Leaves
• 400g White Sauerkraut
• 200ml Whipping Cream
• 4 tablespoons Sour Cream

Instructions

1. Heat the lard in a large saucepan over medium heat. Add the chopped onions and cook for 5–8 minutes until soft and golden. Stir in the cumin seeds, add the pork and fry for about 10 minutes, turning, until browned all over.
2. Add the crushed garlic and season with salt and pepper. Sprinkle over the flour and cook for about 1 minute, then add the paprika and cook for a further minute, stirring.
3. Pour in half of the beef stock, add the bay leaves, cover and simmer gently for about 30 minutes.
4. Add the sauerkraut, the remaining stock and a small drizzle of the sauerkraut pickling liquid. Cover and simmer for another 30 minutes, stirring occasionally, until the meat is tender.
5. Stir in the whipping cream and simmer for about 5 minutes to bring the flavours together. Season to taste and serve hot, topped with a spoonful of sour cream.

instructions_source: editorial-classic