This beloved Hungarian classic is rich, paprika-forward, gently tangy from sauerkraut, and finished with sour cream. It’s closer to a hearty stew than a soup and is famous for tasting even better the next day.
🥩 Ingredients
2 lb (900 g) pork shoulder, cubed
2 large onions, finely chopped
3 tbsp lard or oil
2 tbsp sweet Hungarian paprika
1 tsp caraway seeds, lightly crushed
2 cloves garlic, minced
1 bay leaf
2 cups sauerkraut, lightly rinsed & squeezed
1½ cups pork or beef broth
Salt & black pepper, to taste
To Finish
½–¾ cup sour cream
1 tbsp flour (optional, traditional thickener)
🍲 Instructions
1️⃣ Build the base
Heat lard/oil in a heavy pot. Cook onions slowly until soft and lightly golden—this is the foundation of the dish.
2️⃣ Paprika moment
Remove from heat. Stir in paprika quickly so it doesn’t burn.
3️⃣ Add the pork
Return to heat. Add pork, garlic, caraway, bay leaf, salt, and pepper. Cook until pork is lightly browned.
4️⃣ Simmer
Add broth just to cover. Cover and simmer gently 60–75 minutes, until pork is fork-tender.
5️⃣ Sauerkraut
Stir in sauerkraut. Simmer 20–30 minutes more to marry the flavors.
6️⃣ Creamy finish
Mix sour cream with flour (if using). Stir into goulash and simmer 5 minutes until thick and silky.
