🇭🇺 Hungarian Treasure (Székely Gulyás / Székely Gulyásleves) 🍖🥘
Székely Gulyás, often called “Hungarian Treasure,” is a rich, comforting stew of pork, sauerkraut, and paprika—hearty and full of flavor.
Ingredients:
- 1 lb (450 g) pork shoulder or pork loin, cut into bite-sized cubes
- 1 tbsp vegetable oil or lard
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Hungarian sweet paprika
- ½ tsp smoked paprika (optional)
- 2 cups sauerkraut, drained and rinsed lightly
- 1 cup beef or chicken broth
- ½ cup sour cream
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 bay leaf
- Optional: 1 tsp caraway seeds for extra aroma
- Fresh parsley for garnish
Instructions:
- Brown the pork:
- In a large pot or Dutch oven, heat oil over medium-high heat.
- Add pork cubes and brown on all sides. Remove and set aside.
- Cook onions and garlic:
- In the same pot, add onions and cook until translucent.
- Add garlic and cook 30 seconds.
- Add paprika & pork:
- Remove the pot from heat briefly, stir in sweet paprika (to prevent burning).
- Return pork to the pot.
- Add sauerkraut and broth:
- Stir in sauerkraut, broth, bay leaf, and caraway seeds if using.
- Bring to a simmer, cover, and cook 40–50 minutes until pork is tender.
- Finish with sour cream:
- Temper sour cream by mixing a few spoons of hot stew into it, then stir into the pot.
- Heat gently (do not boil) until creamy and well combined.
- Serve:
- Serve hot over boiled potatoes, spaetzle, or with crusty bread.
- Garnish with fresh parsley.
✨ Tip:
- The balance of tangy sauerkraut and creamy sour cream is what makes this stew truly “Hungarian Treasure.”
- Leftovers taste even better the next day as flavors meld together.
I can also give you a 10-minute quick version, a slow cooker version, or a viral Facebook-style recipe post if you want.
Do you want me to do that?
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