Pork & sauerkraut goulash
If you've got lard, pork shoulder and white sauerkraut, you're most of the way to this Polish pork: about 80 minutes of cooking across 10 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 10 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 10 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins.
- Tip in the cumin and pork, and fry for 10 mins all over until browned.
- Add the garlic, season well and scatter over the flour.
- Cook for about a minute, then add the paprika and cook for 1 min more.
- Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
- Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices.
- Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender.
- Stir in the cream and simmer for 5 mins to combine the flavours.
- Season to taste, the serve garnished with a spoonful of soured cream.
- This recipe has been provided by Apetit Online and not been re-tested by us.
You'll use: Frying pan / skillet · Saucepan · Pan
Watch how it's made
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Ingredient substitutions
- Sour Cream
- plain Greek yogurt · crème fraîche
What to serve with Pork & sauerkraut goulash
Tips & common questions
How long does Pork & sauerkraut goulash take to make?
About 80 minutes from start to finish — an estimate based on the 10 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of sour cream?
Try plain Greek yogurt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Pork & sauerkraut goulash via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.