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
Scale
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.
