Hungarian Goulash with Pork & Sauerkraut

Here’s a Hungarian-style Goulash with Pork & Sauerkraut 🇭🇺🍲
This is hearty, tangy, and deeply comforting—often called Székely Gulyás.

Ingredients

• 1½–2 lbs pork shoulder or pork butt, cut into cubes

• 1 large onion, finely chopped

• 2 tbsp lard, oil, or bacon fat

• 2 tbsp sweet Hungarian paprika

• 1 tsp caraway seeds

• 2 cloves garlic, minced

• Salt & black pepper to taste

• 1 cup water or broth

• 2 cups sauerkraut (rinsed lightly if very sour)

• ½ cup sour cream

• Optional: 1 tbsp flour (for thickening)

Instructions

1. Heat fat in a heavy pot over medium heat.

2. Add onions and cook until soft and lightly golden.

3. Remove pot from heat; stir in paprika and caraway seeds.

4. Add pork, garlic, salt, and pepper. Stir to coat.

5. Return to heat, add water or broth, cover, and simmer gently for 45–60 minutes, until pork is tender.

6. Stir in sauerkraut and simmer another 20–30 minutes.

7. Mix sour cream with flour (if using), then stir into goulash.

8. Heat gently without boiling until thick and creamy.

How to Serve

• Traditional with nokedli (Hungarian dumplings)

• Also great with boiled potatoes, egg noodles, or crusty bread

• A little extra sour cream on top is classic

Tips & Variations

• More authentic: Use only sweet paprika, not smoked

• Richer flavor: Add a small piece of smoked bacon at the start

• Less tangy: Rinse sauerkraut more thoroughly

• Slow cooker: Cook pork/onions 6–7 hrs on low, add sauerkraut and sour cream near the end

If you want, I can:

• Make it closer to a specific Hungarian regional style

• Adjust it for slow cooker or pressure cooker

• Scale it for a family gathering

• Convert it to a lighter or dairy-free version

Just tell me