Pork & sauerkraut goulash

• lard↗3 tbsp tbsp
• onions↗4

  finely chopped

• cumin seeds↗1 tbsp tbsp

  crushed

• pork shoulder↗800g g

  cut into 3cm cubes

• garlic cloves↗4

  crushed

• plain flour↗2tbsp tbsp
• sweet or hot paprika2 tbsp tbsp
• beef stock↗1.2 litres litres
• bay leaves↗4
• white sauerkraut↗400g g

  drained and chopped (keep the pickling juice)

• whipping cream↗200ml ml
• soured cream↗4 tbsp tbsp

Step-by-step instructions

1. 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.

2. 2

   Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.

3. 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.