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🥄 Instructions:

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Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat the lard over medium heat.
2. Add the chopped onion and garlic, and sauté until translucent and fragrant (about 5 minutes).

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Step 2: Brown the Pork

1. Add the pork cubes to the pot.
2. Brown the meat on all sides until it has a nice color (about 6–8 minutes).

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Step 3: Spice It Up

1. Remove the pot from heat briefly (this prevents paprika from burning).
2. Stir in the paprika and caraway seeds, coating the pork evenly.
3. Season with salt and pepper.

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Step 4: Simmer the Stew

1. Pour in about 2 cups of water or broth, just enough to cover the meat.
2. Add the bay leaf.
3. Cover the pot and let it simmer gently for about 45–60 minutes, or until the pork is tender.

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Step 5: Add the Sauerkraut

1. Stir in the drained sauerkraut.
2. Continue to simmer for another 20–30 minutes to allow the flavors to meld together.

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Step 6: Finish with Sour Cream

1. In a small bowl, mix the sour cream with 1 tablespoon of flour (optional, helps thicken the sauce).
2. Temper the sour cream by stirring in a spoonful of the hot stew first, then pour the sour cream mixture into the pot.
3. Stir well and gently simmer for another 5 minutes.
4. Taste and adjust seasoning.

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🥣 Serving Ideas:

• Traditionally served with fresh white bread or boiled potatoes.
• A dollop of extra sour cream on top is always welcome!

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✨ Notes:

• Szekely Gulyás is not the same as the classic beef goulash — it’s pork-based and enriched with the tang of sauerkraut.
• Some versions include a pinch of hot paprika for extra heat!

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🎉 This hearty and comforting dish is a true Hungarian treasure, perfect for cozy nights or family gatherings!

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Would you also like a one-pot slow cooker version if you want to make it even easier? 😋🔥