Gypsy Goulash

We’re bringing back soul food with this #JustDelicious dish, perfect for those chilly autumn evenings.


1kg Eskort Pork Fillet

15ml (1T) olive oil

2 large onions, sliced

5ml (1t) salt

5ml (1t) ground black pepper

15ml (1T) paprika

5ml (1t) caraway seeds

250ml (1c) chicken stock

15ml (1t) tomato puree

1 tin (410g) sauerkraut

250ml (1c) sour cream

Fresh parsley to garnish, chopped


  • Using a sharp knife, carefully butterfly your fillet, making sure not to cut all the way through,then slice into strips.
  • Heat the olive oil in a pot, add the onions and cook until softened.
  • Add the pork strips and fry, turning regularly until the meat starts to brown.
  • Add the salt, pepper, paprika and caraway seeds and stir well.
  • Add the stock and tomato puree and continue stirring.Cover and allow to simmer for 15-20 minutes.
  • Add the sauerkraut and stir, allow to cook for a further 5 minutes.
  • Remove from heat and stir the sour cream through.
  • Serve warm with mashed potato or a starch of your choice and garnish with parsley.