There is something irresistibly comforting about a hearty, soul-warming dish, and the Classic Pork and Sauerkraut Goulash Recipe fits that bill perfectly. This dish brings together tender chunks of pork shoulder, smoky bacon, and tangy sauerkraut, all infused with the rich flavors of Hungarian paprika and caraway. It’s a beloved traditional meal that balances smoky, savory, and slightly sour notes in every bite. Whether you’re making a family dinner or want to impress friends with something authentically Eastern European, this recipe is a true winner that fills your kitchen with incredible aromas and your heart with warmth.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the layers of flavor and texture in this classic goulash. From the paprika’s vibrant color and smoky warmth to the tender pork and crisp sauerkraut, every component works harmoniously to create a memorable meal.
- 4.25 cups warm water: Helps create a flavorful broth that gently cooks the pork.
- 1 tsp paprika cream: Adds a smooth, intense paprika flavor that’s a hallmark of Hungarian dishes.
- 2 tsp Hungarian paprika: Provides that unmistakable smoky, slightly sweet aroma and gorgeous color.
- 1.75 lb pork shoulder, cut into 1-inch cubes: This cut is tender and perfect for slow cooking, becoming wonderfully juicy.
- 1 tsp caraway powder: Freshly ground is preferred to bring out its aromatic, slightly nutty spice.
- 1 tbsp tomato paste: Deepens the sauce’s flavor and adds a subtle richness; San Marzano is ideal.
- 3.4 fl oz sunflower oil: A neutral oil that’s perfect for browning the pork and bacon.
- 2 bay leaves: Infuse a delicate earthiness that rounds out the flavors.
- 3.5 oz smoked bacon, diced into 1/4-inch pieces: Adds smoky depth and a slight crisp texture.
- 1.5 tsp sea salt: Enhances all the flavors perfectly.
- 2 medium onions, diced into 1/2-inch pieces: Bring sweetness and body to the sauce when sautéed.
- 1 tsp ground pepper: Adds warmth and balance to the dish.
- 2.2 lb jarred sauerkraut, rinsed and drained: Provides that signature tangy crunch, but rinsing controls the sourness beautifully.
How to Make Classic Pork and Sauerkraut Goulash Recipe
Step 1: Prepare Your Ingredients
Start by cutting the pork shoulder into 1-inch cubes, and dice the onions and bacon evenly to ensure consistent cooking. Rinsing the sauerkraut helps mellow its acidity, making the final dish perfectly balanced in flavor.
Step 2: Brown the Bacon and Pork
Heat the sunflower oil in a heavy pot over medium heat. Add the diced smoked bacon and cook until it crisps up and renders its flavorful fat. Then add the pork cubes, browning them on all sides for a beautifully caramelized exterior. This step builds the rich base flavor for your goulash.
Step 3: Sauté the Onions and Spices
In the same pot, toss in the diced onions and cook until they’re soft and beginning to caramelize. Add the paprika cream, Hungarian paprika, ground pepper, and caraway powder next, stirring constantly to awaken these spices and coat the onions and pork evenly. The aroma at this stage is just irresistible!
Step 4: Add Tomato Paste and Liquids
Stir in the tomato paste, then pour in the warm water slowly, scraping up any flavorful bits stuck to the pot. Add the bay leaves and season with sea salt. Bring the mixture to a gentle simmer so all the flavors meld together.
Step 5: Incorporate Sauerkraut and Simmer
Gently fold in the rinsed sauerkraut, distributing it evenly throughout the pot. Allow everything to simmer uncovered for about 45 minutes to 1 hour, stirring occasionally. The pork becomes melt-in-your-mouth tender, and the sauerkraut softens but maintains just enough bite.
How to Serve Classic Pork and Sauerkraut Goulash Recipe
Garnishes
Fresh garnishes like a sprinkle of finely chopped parsley or chives bring a pop of color and a fresh herbal note that contrasts beautifully with the deeply savory goulash. A dollop of sour cream adds a bit of creamy tang that complements the sauerkraut wonderfully.
Side Dishes
Serve the goulash alongside creamy mashed potatoes or buttery spaetzle to soak up the rich sauce. Rustic rye bread or crusty rolls also work perfectly to scoop up every delicious bite, creating the perfect comforting meal.
Creative Ways to Present
For a fun twist, serve the Classic Pork and Sauerkraut Goulash Recipe in small, rustic bowls accompanied by pickled vegetables on the side for added crunch and brightness. Or plate it over a bed of buttered noodles garnished with toasted caraway seeds for extra flavor and texture.
Make Ahead and Storage
Storing Leftovers
This goulash keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to retain moisture and flavor, making it an excellent choice for meal prepping or enjoying the next-day flavors, which often deepen.
Freezing
To freeze, let the goulash cool completely before transferring to freezer-safe containers or bags. It can be frozen for up to 3 months and thawed overnight in the fridge when ready to enjoy. This makes it a perfect make-ahead option for busy days.
Reheating
Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly. You can add a splash of water or broth to loosen the sauce if it’s thickened too much while cooling. Avoid high heat to maintain the tender texture of the pork.
FAQs
Can I use a different cut of pork for this goulash?
Yes, but pork shoulder is preferred for its marbling and tenderness after slow cooking. Leaner cuts might dry out or become tough, so if using alternatives, consider adjusting cooking time accordingly.
Is it necessary to rinse the sauerkraut?
Rinsing sauerkraut reduces some of its sourness, which balances the dish for many palates. However, if you love a more pronounced tang, feel free to use it straight from the jar.
Can I make this dish spicy?
Absolutely! Adding a pinch of cayenne pepper or spicy paprika will give your goulash a nice heat without overpowering the classic flavors. Adjust to your taste during the seasoning step.
What wine pairs well with this goulash?
A medium-bodied red wine like a Pinot Noir or a Hungarian Kadarka complements the smoky and earthy notes beautifully. For white wine lovers, a dry Riesling works wonderfully with the sauerkraut’s tanginess.
Can I prepare this dish in a slow cooker?
Yes, you can brown the pork and bacon first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours. This method yields an incredibly tender result and frees you up from stove duty.
Final Thoughts
There is something truly special about sharing the Classic Pork and Sauerkraut Goulash Recipe with loved ones. It’s a dish that invites you to slow down and savor, offering welcoming flavors and cozy satisfaction with each serving. I encourage you to give this recipe a try—it’s a timeless meal that’s as heartwarming as it is delicious.
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Classic Pork and Sauerkraut Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Hungarian
Description
This Classic Pork and Sauerkraut Goulash is a flavorful and hearty traditional Hungarian-inspired stew featuring tender pork shoulder simmered with smoky bacon, tangy sauerkraut, and aromatic spices like paprika and caraway. Perfect for a comforting meal, this dish marries rich, savory flavors with a slight tang and offers a delicious way to enjoy sauerkraut in a warming stew.
Ingredients
Liquids & Spices
- 4.25 cups warm water
- 1 tsp paprika cream
- 2 tsp Hungarian paprika
- 1 tsp caraway powder (freshly ground preferred)
- 1 tbsp tomato paste (preferably San Marzano)
- 2 bay leaves
- 1.5 tsp sea salt
- 1 tsp ground pepper
Meats
- 1.75 lb pork shoulder, cut into 1-inch cubes
- 3.5 oz sunflower oil
- 3.5 oz smoked bacon, diced into 1/4-inch pieces
Vegetables & Sauerkraut
- 2 medium onions, diced into 1/2-inch pieces
- 2.2 lb jarred sauerkraut, rinsed and drained
Instructions
- Prepare the Ingredients: Cut the pork shoulder into 1-inch cubes. Dice the smoked bacon into 1/4-inch pieces and the onions into 1/2-inch pieces. Rinse and drain the sauerkraut to reduce its tanginess.
- Sauté the Bacon and Onions: Heat the sunflower oil in a large skillet or pot over medium heat. Add the diced smoked bacon and cook until it starts to render its fat and becomes slightly crispy. Then add the diced onions and sauté until they become translucent and soft, releasing their sweetness.
- Add Pork and Brown: Add the pork cubes to the pot with the bacon and onions. Cook over medium-high heat, browning the pork on all sides to develop rich flavor and seal in the juices.
- Incorporate Spices and Tomato Paste: Stir in the paprika cream, Hungarian paprika, freshly ground caraway powder, and tomato paste. Mix thoroughly to coat the pork and onions, cooking the spices briefly to awaken their flavors.
- Add Liquids and Bay Leaves: Pour in the warm water and add the bay leaves. Stir to combine all ingredients. Bring the mixture to a gentle simmer.
- Simmer the Goulash: Cover the pot partially and let the goulash simmer on low to medium-low heat for about 45 minutes, or until the pork is tender and the flavors meld well.
- Add Sauerkraut and Season: Stir in the rinsed and drained sauerkraut. Add sea salt and freshly ground pepper to taste. Continue simmering uncovered for an additional 15-20 minutes, allowing the sauerkraut to absorb the flavors and the stew to thicken slightly.
- Finish and Serve: Remove bay leaves before serving. Taste and adjust seasoning if necessary. Serve the goulash hot, optionally with a side of rustic bread or boiled potatoes for a complete meal.
Notes
- Rinsing the sauerkraut reduces its acidity for a milder flavor, but you can skip rinsing if you prefer a stronger tang.
- Freshly ground caraway seeds add more aroma than pre-ground; use them if available.
- This stew tastes even better the next day as the flavors continue to meld.
- You can substitute pork shoulder with pork butt if preferred.
- Serve with crusty bread, spaetzle, or boiled potatoes for a classic pairing.
