(Székely Gulyás – Old-World Comfort Food) Rich, tangy, paprika-forward, and deeply comforting—this is a classic Hungarian dish where pork, onions, paprika, and sauerkraut come together beautifully.
🥩 Ingredients
2 lbs (900 g) pork shoulder, cut into cubes
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, rinsed and lightly squeezed
1–1½ cups pork or beef broth
Salt & black pepper, to taste
To finish
½ cup sour cream
1 tbsp flour (optional, for thickening)
🍲 Instructions
Sauté onions Heat lard/oil in a heavy pot. Cook onions slowly until soft and golden.
Paprika step (important!) Remove pot from heat, stir in paprika quickly so it doesn’t burn.
Brown the pork Return to heat, add pork, garlic, caraway, bay leaf, salt, and pepper. Cook until pork is lightly browned.
Simmer Add broth just to cover. Cover and simmer gently 60–75 minutes, until pork is tender.
Add sauerkraut Stir in sauerkraut and simmer 20–30 minutes more.
Finish with sour cream Mix sour cream with flour (if using), stir into goulash. Simmer 5 minutes until creamy and thick.
