🍴 Instructions
1. Cook the Onions
- Heat oil/lard in a large pot.
- Add onions and cook until soft and golden.
- Add garlic and cook 1 minute.
2. Brown the Pork
- Add pork cubes.
- Season with salt and pepper.
- Cook until lightly browned on the edges.
3. Add the Spices
- Remove pot from heat for 15 seconds.
- Add paprika and caraway seeds.
- Stir well to coat the meat evenly.
This prevents paprika from burning and turning bitter.
4. Add Liquid & Simmer
- Add water or broth — just enough to cover.
- Cover and simmer gently for 45 minutes.
5. Add Sauerkraut
- Stir sauerkraut into the pot.
- Taste and adjust salt (sauerkraut is salty).
- Simmer 30 more minutes, until pork is tender.
6. Finish the Sauce (Optional but Best!)
- Mix sour cream with flour to make a smooth paste.
- Stir a little hot broth into it, then add to pot.
- Cook gently for 5 minutes, without boiling hard.
✨ Result
A rich, hearty stew with:
- Tender pork
- Silky paprika sauce
- Tangy sauerkraut
- Creamy finish
Soul-warming and packed with flavor!
🍽️ What to Serve With
- Nokedli (Hungarian dumplings)
- Mashed potatoes
- Boiled potatoes
- Crusty bread
- Polenta
Best enjoyed with a cold beer or red wine!
💡 Tips
- Use pork shoulder — it has the right fat and flavor
- Sauerkraut varies — rinse if too sour
- Don’t skip caraway — very traditional
- Add smoked sausage for extra richness
🧾 Variations
- Add diced bacon at the start
- Add mushrooms with sauerkraut
- Add potatoes in last 20 minutes
- Make spicy with hot paprika
🧊 Storage
- Fridge: 3–4 days
- Freezer: 2–3 months
- Flavor gets BETTER overnight!
💬 Engage Your Readers
“Do you like sauerkraut goulash with potatoes, bread, or dumplings?”
If you want, I can also create:
✔ SEO title + meta description
✔ Czech/Slovak variation
✔ Budget-friendly version
✔ Printable recipe card text
Just tell me, Ashley! 🇭🇺✨
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