Pork & sauerkraut goulash

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

PolishPork

Prep

—

Cook

—

Total

—

Serves

—

Method

Pork

Ingredients

Units

Lard — 3 tbsp

Onion — 4

Cumin Seeds — 1 tbsp

Pork Shoulder — 800 g

Garlic — 4 clove

Plain Flour — 2 tbsp

Paprika — 2 tbsp

Beef Stock — 1 1/2 l

Bay Leaves — 4

White Sauerkraut — 400 g

Whipping Cream — 200 ml

Sour Cream — 4 tbsp

Method

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

Lineage

Where this recipe began.

Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.

See the family tree

Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.