Pork & Sauerkraut Goulash

Instructions

1. 1

   Sauté Onions and Brown Pork

   38 min

   Begin by heating lard in a saucepan over medium heat until it melts and shimmers. Add the chopped onion and sauté for approximately 5 to 8 minutes, or until the onions turn a lovely golden brown. Once they are ready, introduce the cumin seeds along with the pork shoulder, ensuring the meat is well-seared for about 10 minutes until it develops a nice brown crust.

2. 2

   Add Garlic and Seasoning

   14 min

   Next, stir in the crushed garlic, seasoning the mixture with salt and pepper to taste. Sprinkle the plain flour evenly over the meat and onions, cooking for about a minute to eliminate the raw flour flavor. Then, add paprika and continue cooking for an additional minute, allowing the spices to release their aroma.

3. 3

   Simmer with Beef Stock

   9 min

   Pour in half of the beef stock, making sure to scrape up any browned bits from the bottom of the pan for added flavor. Add the bay leaves, then cover the saucepan and reduce the heat to low, letting it simmer gently for 30 minutes. This slow cooking will help tenderize the pork and meld the flavors together.

4. 4

   Incorporate Sauerkraut and Cream

   19 min

   After 30 minutes, stir in the white sauerkraut along with the remaining beef stock and a small splash of the sauerkraut pickling juices for extra tang. Cover the pot again and let it simmer for another 30 minutes, stirring occasionally until the pork is fork-tender. To finish, mix in the whipping cream and allow it to simmer for an additional 5 minutes, adjusting the seasoning to your preference before serving hot, topped with a dollop of sour cream.