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Hearty Pork and Sauerkraut Stew topped with sour cream, served with fresh bread.
Flavorful Székely Goulash, made special by the combination of sauerkraut and tender meat.

Pork and Sauerkraut Stew (Székely Goulash)

Author: Flavelo
Recipes Main Courses
Despite the name 'goulash', this is actually a sauerkraut stew named after Hungarian writer József Székely. The lactic tang of the sauerkraut and the richness of the pork stew create a perfect balance. This dish is even better the next day when the flavors have had time to meld.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 5 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Dutch Oven or heavy pot

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Prepare the stew base: Sauté onions, brown the meat, stir in paprika, and add water.

Tip: Browning the meat develops the foundation of flavor. Don't skip the sear!
2 ✓

When the meat is half-cooked, add the drained sauerkraut.

Tip: Sauerkraut needs less time than pork. If added too early, it will turn into mush.
3 ✓

Simmer until tender, then thicken with a mixture of flour and sour cream (tempered).

Tip: Temper the sour cream: whisk some hot stew liquid into the sour cream before adding it back to the pot to prevent curdling.

Recipe FAQ

It's too sour. What can I do?
A little sugar or more sour cream can help balance the acidity. Next time, rinse the sauerkraut before cooking!
Did the paprika burn?
If the stew base tastes bitter, unfortunately, you have to start over. Paprika burns in seconds in hot fat.

Ingredients

  • 1 lb Pork Shoulder (cubed)
  • 10 oz Sauerkraut (drained)
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 tbsp Hungarian Paprika (Sweet)
  • 1 tsp Caraway Seeds
  • 3/4 cup Sour Cream
  • 2 tbsp Oil or Lard
  • 2 tbsp All-Purpose Flour
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 4 cups Water (approx)