Hungarian Goulash with Pork and Sauerkraut

Here’s a traditional Hungarian-style pork goulash with sauerkraut — hearty, slightly tangy, and perfect for cold days 🇭🇺
(This dish is often closer to székelygulyás, a well-known Hungarian variation.)

🍲 Hungarian Pork Goulash with Sauerkraut (Székely Gulyás)

Ingredients (serves 4–6)

• 700–800 g (1½–1¾ lb) pork shoulder, cubed

• 1 large onion, finely chopped

• 2 tbsp lard or oil

• 2 tbsp sweet Hungarian paprika

• 1 tsp caraway seeds (optional but traditional)

• 2 cloves garlic, minced

• 400 g (14 oz) sauerkraut, drained but not rinsed

• 250 ml (1 cup) water or light broth

• Salt & black pepper, to taste

• 1–2 bay leaves

To finish:

• 150–200 ml sour cream

👩‍🍳 Instructions

1. Make the base
   Heat lard or oil in a pot. Sauté the onion over medium heat until soft and golden.

2. Add paprika carefully
   Remove the pot briefly from the heat, stir in the paprika (this prevents bitterness), then return to heat.

3. Brown the pork
   Add pork cubes, salt lightly, and cook until lightly browned on all sides.

4. Season & simmer
   Add garlic, caraway seeds, bay leaves, and pepper. Pour in water or broth, cover, and simmer gently for 45–60 minutes, until pork is tender.

5. Add sauerkraut
   Stir in the sauerkraut and cook another 20–30 minutes, allowing flavors to blend.

6. Finish with sour cream
   Remove bay leaves. Stir in sour cream just before serving (or serve a spoonful on top of each portion).

🍞 Serving Suggestions

• Best served with fresh bread, dumplings (nokedli), or boiled potatoes

• A sprinkle of fresh parsley is optional

• Even better the next day!

🇭🇺 Tip from Hungarian kitchens

If the sauerkraut is very sour, mix in a little sweet paprika or a spoon of sour cream earlier to balance it.

If you’d like, I can:

• Make it more authentic to a specific region

• Adapt it for slow cooker or instant pot

• Create a lighter version

• Explain the difference between goulash, pörkölt, and székelygulyás