Ingredients
- 3 tablespoons Lard
- 4 Chopped Onion
- 1 tablespoon Cumin Seeds
- 800 g Pork Shoulder
- 4 Cloves Crushed Garlic
- 2 tablespoons Plain Flour
- 2 tablespoons Paprika
- 1 L Beef Stock
- 4 Bay Leaves
- 400 g White Sauerkraut
- 200 ml Whipping Cream
- 4 tablespoons Sour Cream
Instructions
4 steps · ~41 minutes total
Step 1
Heat 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.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 2
Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 3
Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 mins to combine the flavours. Season to taste, the serve garnished with a spoonful of soured cream.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 4
This recipe has been provided by Apetit Online and not been re-tested by us.
3 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your hungarian meal with these perfect pairings:
About This Dish
Pork & sauerkraut goulash is a beloved dish from Hungarian cuisine, originating in Hungary. With a total preparation time of about 25 minutes, it's a quick and easy option for any day of the week.
Hungarian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 12 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For goulash, it's best to use pork shoulder or pork belly, as these cuts are tender and flavorful when slow-cooked.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
