Pork Goulash with Sauerkraut

An authentic Polish dish featuring tender pork braised in an aromatic broth with sauerkraut and spices. A creamy finish makes this goulash truly delicate and warming.

Ingredients

• 3 tbsp Pork lard
• 4 pcs Onion
• 1 tbsp Caraway seeds
• 800 g Pork shoulder
• 4 clove Garlic
• 2 tbsp Wheat flour
• 2 tbsp Paprika
• 1.5 l Beef broth
• 4 pcs Bay leaf
• 400 g Sauerkraut
• 200 ml Heavy cream
• 4 tbsp Sour cream

Instructions

1. Melt the lard in a pot over medium heat. Finely chop the onion and sauté until golden brown, about 5–8 minutes. Add the caraway seeds and diced pork, sauté for 10 minutes until browned on all sides. Add minced garlic, season with salt and pepper, dust with flour, and cook for 1 minute. Sprinkle paprika and cook for another minute.
2. Pour in half the broth, add bay leaves, cover with a lid, and braise over low heat for 30 minutes.
3. Add the sauerkraut, the remaining broth, and 2–3 tablespoons of sauerkraut juice. Cover with a lid and braise over low heat for another 30 minutes, stirring occasionally, until the meat becomes tender.
4. Pour in the heavy cream and simmer with the lid off for 5 more minutes to blend the flavors. Adjust salt and pepper to taste. Serve hot, topped with a dollop of sour cream.