Hungarian Pork and Sauerkraut Goulash / Szekely Gulyas
Cozy Up with Authentic Hungarian Sauer Kraut and Pork (Goulash)
Looking for a hearty, flavorful dish that will warm you from the inside out? Look no further than this authentic Hungarian Sauer Kraut and Pork, often referred to as Goulash! This isn’t your quick weeknight version; this is a slow-simmered masterpiece that builds layers of flavor over hours, resulting in incredibly tender pork and a deliciously tangy, comforting stew.
This recipe is a tribute to traditional Hungarian cooking, focusing on simple ingredients and a patient approach. The combination of sour kraut, rich pork, and generous paprika creates a unique and unforgettable taste. It’s perfect for a chilly evening, a family gathering, or when you simply crave something deeply satisfying.
What makes this recipe special?
- Slow Simmering: The long cooking time allows the flavors to meld beautifully and the pork to become melt-in-your-mouth tender.
- Authentic Flavors: We use traditional Hungarian paprika and sour kraut to capture the true essence of this classic dish.
- Comfort Food at its Finest: This is a dish that will warm your soul and leave you feeling completely satisfied.
Serving Suggestions:
Traditionally, this Sauer Kraut and Pork is served with spaetzle (a type of egg noodle), but it’s also delicious over egg noodles, mashed potatoes, or even roasted potatoes. Don’t forget a dollop of sour cream on top for extra richness!
Frequently Asked Questions:
- What kind of paprika should I use? Hungarian paprika is key! Sweet paprika is most common, but you can also use a blend of sweet and smoked paprika for a more complex flavor.
- Can I use pre-shredded sauerkraut? Yes, you can! Just make sure it’s undrained. The liquid adds a lot of flavor to the stew.
- How long can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!
- Can I make this in a slow cooker? Yes! Brown the pork first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
- Is this dish spicy? Not typically. Hungarian paprika is generally mild, but you can add a pinch of cayenne pepper if you like a little heat.
Get ready to embark on a culinary journey to Hungary with this incredible Sauer Kraut and Pork! It’s a dish that will become a family favorite for years to come.
Hungarian Sauerkraut and Pork (Goulash)
Ingredients
- 2 pound sauerkraut undrained
- 2 tablespoon Hungarian paprika heaping
- 1 cup water
- 1 large green pepper chopped
- 1 large onion diced
- 3 cloves garlic minced
- 2 pound pork roast cut into 1/2" - 3/4" cubes
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- 0.5 teaspoon salt
- pinch pepper
- 2 cups sour cream 16 oz container
Instructions
- In a large pot or dutch oven, combine sauerkraut, paprika and 1 cup water. Bring to a boil, cover and reduce heat to low. Let this simmer while you prep the rest of your ingredients.
- Chop peppers, add into sauerkraut.
- Dice onions, set aside.
- Mince garlic, set aside.
- Cut pork roast in 1/2" – 3/4" cubes.
- Salt and pepper pork cubes generously.
- In a large skillet, heat up oil and brown pork.
- Scrape pork and all pan juices into pot of sauerkraut. Mix.
- In same large skillet, melt butter.
- Add onions and saute until golden. Add minced garlic and saute for a minute or two.
- Scrape onions/garlic and all pan juices into pot of sauerkraut. Mix well.
- Add 1/2 teaspoon salt and a pinch of pepper.
- Bring pot of sauerkraut and pork to gentle boil, mixing well.
- Cover, simmer over low heat for 3-4 hours, stirring occasionally.
- When pork is melt in your mouth tender (3-4 hours) remove put from heat and remove lid. Let goulash cool off for about 20 minutes. Mix in sour cream. If necessary, salt and pepper to taste.
- Serve over spaetzle, noodles, potatoes, mashed potatoes. Enjoy!
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