Ah, Hungarian Pork and Sauerkraut Goulash—this is a hearty, tangy, and smoky stew that combines tender pork with the bright acidity of sauerkraut, all enriched with paprika, the soul of Hungarian cooking. Perfect for cold nights or a comforting weeknight meal.
Here’s a clear breakdown:
Ingredients
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Pork – Shoulder or butt, cut into cubes for tenderness.
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Sauerkraut – Drained, can be lightly rinsed if very sour.
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Onion & garlic – Aromatics for depth.
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Paprika – Hungarian sweet paprika is traditional; smoked paprika adds a subtle smokiness.
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Tomato paste (optional) – Adds richness and balances acidity.
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Broth or water – To simmer the stew.
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Seasonings – Salt, pepper, caraway seeds (optional), bay leaf.
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Optional extras – Potatoes, carrots, or sour cream for serving.
Steps
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Sear the pork: Brown cubes in a little oil to develop flavor. Remove and set aside.
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Sauté aromatics: Onion and garlic until soft and fragrant.
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Add paprika & tomato paste: Stir quickly to toast the paprika (don’t burn it—it turns bitter).
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Combine: Return pork, add sauerkraut, broth, and seasonings.
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Simmer:
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Stovetop: 1.5–2 hours until pork is tender and flavors meld.
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Slow cooker: 6–8 hours on low.
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Finish: Adjust salt/pepper, add optional sour cream when serving for creamy richness.
Why This Dish Works
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Sauerkraut + pork = classic pairing; tang cuts through rich meat.
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Paprika provides that signature Hungarian warmth and color.
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Flexible: Can be made in slow cooker, Dutch oven, or pressure cooker.
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Comfort food magic: Hearty, filling, and perfect with bread or dumplings.
If you want, I can give you a one-pot, weeknight-friendly shortcut version that still keeps the tangy, paprika-forward flavor but takes under 90 minutes.