Pork & sauerkraut goulash

Name: Pork & sauerkraut goulash
Yield: 7
Cuisine: Polaca
Ingredients: 2 tablespoons Wheat flour; 4 Onion; 4 cloves Garlic; 2 tablespoons Paprika; 4 Bay Leaf; 1 l Beef Stock; 1 tablespoon Cumin Seeds; 800 g Pork Shoulder; 4 tablespoons Sour Cream; 3 tablespoons Lard; 200 ml Whipping Cream; 400 g White Sauerkraut

Fácil

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein20 %25 g
Carbs14 %17 g
Fat66 %37 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	500 kcal	112 kcal
Protein	25 g	5.6 g
Carbs	17 g	3.8 g
Fat	37 g	8.3 g

One serving is about 448 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: PolishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Polish

Ingredients

2 tablespoons Wheat flour
4 Onion (Chopped)
4 cloves Garlic (Crushed)
2 tablespoons Paprika
4 Bay Leaf
1 l Beef Stock (1/2)
1 tablespoon Cumin Seeds
800 g Pork Shoulder
4 tablespoons Sour Cream
3 tablespoons Lard
200 ml Whipping Cream
400 g White Sauerkraut

Instructions

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