Recipe byThe ZestyPlate Kitchen
Pork and sauerkraut goulash: paprika-spiced pork shoulder simmered with tangy sauerkraut and finished with cream. A rich, warming Polish stew.
Tender pork shoulder is slow-cooked here with paprika, cumin and tangy sauerkraut, then loosened with cream into a rich Central European stew. It is deeply savoury, warming and carries a gentle spice rather than real heat. Serve it with bread or potatoes when the weather turns cold.
Jump to recipe
Prep 20 min
Cook 75 min
Total 95 min
Medium
Scale:
- 3 tablespoons Lard
- 4 Chopped Onion
- 1 tablespoon Cumin Seeds
- 800g Pork Shoulder
- 4 Cloves Crushed Garlic
- 2 tablespoons Plain Flour
- 2 tablespoons Paprika
- 1 1/2 L Beef Stock
- 4 Bay Leaves
- 400g White Sauerkraut
- 200ml Whipping Cream
- 4 tablespoons Sour Cream
Preparation
- Melt the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, about 5 to 8 minutes. Add the cumin and pork and fry for 10 minutes until browned all over. Stir in the garlic, season well and dust over the flour. Cook for a minute, then add the paprika and give it one more minute.
- Pour in half the stock, drop in the bay leaves, cover and simmer over a low heat for 30 minutes.
- Stir in the sauerkraut, the rest of the stock and a little of the sauerkraut pickling juice. Cover and simmer for 30 minutes, stirring now and then, until the meat is tender. Pour in the cream and simmer for 5 minutes to bring it all together. Check the seasoning, then serve with a spoonful of soured cream on top.
Tips from the ZestyPlate Kitchen
- Brown the pork properly before it goes in to simmer; that colour is where a lot of the flavour comes from.
- Reach for a decent paprika and let it cook for a moment before any liquid goes in, so it releases its flavour without catching.
- A spoonful of the sauerkraut brine stirred into the sauce gives it an extra tang.
- Add the cream right at the end and warm it through slowly so it does not split.
Frequently Asked Questions
Yes, and it is arguably better the next day once everything has settled together. Reheat gently and stir the cream through just before you serve.
It tastes pleasantly tangy rather than sharp, with the rich pork and cream keeping it in balance. Give the sauerkraut a rinse first if you want it milder.
Crusty bread, boiled potatoes, dumplings or rice all do the job of mopping up the paprika-rich sauce.
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