Pork & sauerkraut goulash

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. step 3 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.