Pork sauerkraut goulash
Ingredients
- 3 tbsp lard
- 4 onions finely chopped
- 1 tbsp cumin seeds, crushed
- 800g pork shoulder, cut into 3cm cubes
- 4 garlic cloves, crushed
- 2tbsp plain flour
- 2 tbsp sweet or hot paprika
- 1.2 litres beef stock
- 4 bay leaves
- 400g white sauerkraut, squeezed and chopped (keep the pickling juice)
- 200ml whipping cream
- 4 tbsp soured cream
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