Pork Goulash with Sauerkraut RecipeOrigin: Czech Period: Traditional |
Ingredients
450g pork, cubed
Pork Goulash with Sauerkraut Preparation:Method:Season the meat liberally with salt, black pepper and caraway seeds. Heat the oil in a pan and use to fry the onion until golden brown (about 10 minutes). Now add the meat and continue cooking until nicely browned all over. Add the stock to the pan, bring to a simmer and cook, covered, for 10 minutes before stirring in the sauerkraut. Return the pan to a simmer and cook for 5 more minutes. Meanwhile, form a roux by mixing the plain flour with 4 tbsp olive oil until smooth. Dilute with the sour cream and place in a clean pan. Bring just short of a boil, stirring constantly then take off the heat and stir-in the paprika. Add the sour cream mixture to the stew then take off the heat and turn into a serving bowl. Garnish by sprinkling with raw garlic and serve. |
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