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Best Pork & sauerkraut goulash in New York

Pork & sauerkraut goulash

What the real thing tastes like

Real ingredients (via TheMealDB): 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

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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. 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. 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. This recipe has been provided by Apetit Online and not been re-tested by us.

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