Description
Hungarian Pork and Sauerkraut Goulash, or Szekely Gulyas, is a hearty, comforting dish featuring tender pork simmered with tangy sauerkraut and flavorful Hungarian paprika. This rustic stew is slowly cooked to melt-in-your-mouth perfection and finished with creamy sour cream, delivering a perfect balance of rich, smoky, and sour flavors. Traditionally served over spaetzle, noodles, or potatoes, it makes a warming meal ideal for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 2 pounds sauerkraut (undrained)
- 2 tablespoons Hungarian paprika (heaping)
- 1 cup water
- 1 large green pepper (chopped)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 pounds pork roast (cut into 1/2″ – 3/4″ cubes)
- Salt & pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- Pinch of pepper
- 2 cups sour cream (16 oz container)
Instructions
- Simmer Sauerkraut Base: In a large pot or Dutch oven, combine the undrained sauerkraut, Hungarian paprika, and 1 cup of water. Bring to a boil, then cover and reduce the heat to low to let it simmer gently while preparing the other ingredients.
- Add Green Pepper: Chop the large green pepper and stir it into the simmering sauerkraut mixture.
- Prepare Aromatics: Dice the onion and set aside for later use.
- Prepare Garlic: Mince the garlic cloves and set aside.
- Cube Pork: Cut the pork roast into 1/2″ to 3/4″ cubes for even cooking.
- Season Pork: Generously salt and pepper the pork cubes to enhance flavor.
- Brown Pork: Heat vegetable oil in a large skillet over medium-high heat. Brown the pork cubes until they develop a golden crust, which locks in flavor and juices.
- Transfer Pork to Sauerkraut: Scrape the browned pork pieces along with all pan juices into the pot with sauerkraut, stirring to combine.
- Melt Butter: In the same skillet, melt the butter over medium heat.
- Sauté Onions: Add the diced onions to the melted butter and sauté until golden and translucent, about 5-7 minutes. Then add minced garlic and sauté for another 1-2 minutes until fragrant.
- Add Aromatics to Pot: Scrape the sautéed onions and garlic, including all pan juices, into the pot with the sauerkraut and pork. Mix thoroughly.
- Season Stew: Add 1/2 teaspoon salt and a pinch of pepper to the pot for balanced seasoning.
- Bring to Boil: Increase heat briefly to bring the entire mixture to a gentle boil while stirring well to combine all ingredients.
- Simmer Long and Low: Cover the pot and reduce heat to low. Let it simmer gently for 3-4 hours, stirring occasionally. This slow cooking tenderizes the pork and melds the flavors beautifully.
- Finish with Sour Cream: When the pork is tender enough to melt in your mouth, remove the pot from heat and uncover. Let the goulash cool for about 20 minutes before stirring in the sour cream. Taste and adjust salt and pepper if necessary.
- Serve: Serve the goulash hot over spaetzle, noodles, boiled or mashed potatoes. Enjoy a comforting, authentic Hungarian meal!
Notes
- For best flavor, use authentic Hungarian paprika, which brings a distinct smoky warmth to the goulash.
- Simmering the stew slowly for several hours is key to tender pork and well-developed flavors.
- If sour cream is not preferred, you can substitute with Greek yogurt for a lighter option, but add it off the heat to prevent curdling.
- Spaetzle is a traditional accompaniment, but egg noodles or mashed potatoes work wonderfully as well.
- Leftovers taste even better as the flavors continue to meld overnight.
