Pork & sauerkraut goulash

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat 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.
2. 2Add the garlic, season well and scatter over the flour. Let it cook for about a minute, then add the paprika and leave to cook for 1 min more.
3. 3Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
4. 4Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, giving it a stir occasionally, until the meat is tender.
5. 5Fold in the cream and leave to simmer for 5 mins to mix together the flavours. Season to taste, the serve garnished with a spoonful of soured cream.
6. 6This recipe has been provided by Apetit Online and not been re-tested by us.