Pork & sauerkraut goulash
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In pork & sauerkraut goulash, Lard, Chopped Onion and Cumin Seeds are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- 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
For the best results with the sauerkraut, give it a quick rinse in cold water before cooking. This balances the salt and allows the paprika and meat flavours to really stand out. To make this dish kosher, replace the pork with slow-cooking beef cuts such as shoulder. Serve the thick stew alongside creamy mashed potatoes, which is always a hit with the children.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In pork & sauerkraut goulash, Lard, Chopped Onion and Cumin Seeds are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.