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    Paprika pork & sauerkraut goulash

    Slow-braised pork shoulder in a deep paprika broth, cut through with sauerkraut. It comes out of the oven tender and only improves after a night in the fridge.

    Prep
    20 minutes
    Cook
    1 hour 30 minutes
    Makes
    8 portions
    Difficulty
    Medium
    Paprika pork & sauerkraut goulash

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    503kcal
    Protein
    36g
    Carbs
    5g
    Fat
    37g

    Where the calories come from

    • Protein 29%
    • Carbs 4%
    • Fat 67%
    Fibre
    3.6 g
    Sugar
    3.6 g
    Salt
    0.89 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.97a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 1.5kg pork shoulder, trimmed and cut into chunks
    • 1 ¼ tbsp vegetable oil
    • 1 ¾ onions, finely chopped
    • 2 ¼ green peppers, stemmed, seeded and finely chopped
    • 100g celery, finely chopped
    • 80g tomato, chopped
    • 3 ¾ tbsp paprika, sweet
    • 1 ¼ tbsp caraway seeds
    • 2 ½ cloves of garlic, minced
    • 900ml water
    • 360g sauerkraut (drained weight), rinsed
    • 10 tbsp sour cream, to serve
    • 25g fresh dill, minced, to serve

    Method

    1. Preheat the oven to 160°C (fan 140°C). Dry the pork shoulder well and season it all over with salt and black pepper.

    2. Put the vegetable oil in a large casserole on the hob over a medium-high heat and wait until it is just smoking. Brown the pork in two batches, about 8 minutes each, turning it until browned all over. Move each batch to a bowl when it is done.

    3. Lower the heat to medium. Add the celery, green pepper, onion and tomato with a little salt. Cook for 8-10 minutes, scraping the base as you go, until the vegetables are soft and their liquid has cooked away.

    4. Add the garlic, caraway seeds and paprika and stir for 1 minute, until fragrant.

    5. Return the pork to the casserole, juices and all, and pour in the water. Let it come to a simmer while you scrape up any browned bits stuck to the bottom, then put the lid on and cook it in the oven for 1 hour.

    6. Rinse the sauerkraut and stir it through the stew. Cover again and return the casserole to the oven for 30 minutes more, until the pork is fully tender.

    7. Spoon off any fat from the surface and season to taste. Top each portion with a spoonful of sour cream and some fresh dill.

    Adapted from America's Test Kitchen

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