Polish Pork and Sauerkraut Goulash
An authentic Polish dish blending the tenderness of braised pork with the subtle acidity of sauerkraut, enhanced by paprika and cumin. Rich, flavorful, and comforting, it's served with a generous dollop of sour cream to mellow everything out.
🛒 Ingredients
4 servings
- 3 tablespoons Lard
- 4 Onions, thinly sliced
- 1 tablespoon Cumin seeds
- 28.2 oz Pork shoulder
- 4 cloves Garlic, crushed
- 2 tablespoons All-purpose flour
- 2 tablespoons Paprika
- 6.3 cups Beef broth
- 4 Bay leaves
- 14.1 oz White sauerkraut
- 6.8 fl oz Crème fraîche or sour cream
- 4 tablespoons Sour cream
Watch the original video
Watch on TikTokDirections
- 1
Heat the lard in a pot over medium heat and sauté the thinly sliced onion until golden brown, about 5-8 minutes. Add the cumin and pork, and fry for 10 minutes on all sides until browned. Add the garlic, season generously, and sprinkle with flour. Cook for about one minute, then add the paprika and cook for 1 minute more.
- 2
Pour in half of the broth, add the bay leaves, and simmer covered over low heat for 30 minutes.
- 3
Add the sauerkraut, the remaining broth, and a splash of the sauerkraut brine. Simmer covered for 30 minutes, stirring occasionally, until the meat is tender.
- 4
Stir in the crème fraîche and simmer for 5 minutes to meld the flavors. Season to taste and serve garnished with a spoonful of sour cream.
💡 Chef's Tip
You can prepare this goulash the day before to allow the flavors to develop further. Reheat it slowly before serving.
