Sauté onions and garlic: Heat lard or oil in a large pot. Add chopped onions and cook until golden. Stir in garlic for 30 seconds.
Add pork: Add cubed pork and brown on all sides until lightly golden.
Season: Remove from heat briefly, stir in paprika, caraway seeds, salt, and pepper. (Adding paprika off the heat helps prevent bitterness.)
Simmer: Add bell pepper, tomato (if using), and pour in water or broth. Cover and simmer over low heat for 45–60 minutes, until pork is tender.
Add sauerkraut: Stir in the sauerkraut and cook for another 30 minutes until flavors meld beautifully.
Finish with sour cream: In a small bowl, mix sour cream with flour (if using), then stir into the goulash. Heat gently (do not boil) until creamy and slightly thickened.
🍽️ Serving Suggestions:
Serve hot with:
Boiled or mashed potatoes
Fresh bread or csipetke (Hungarian pinched noodles)
A dollop of extra sour cream on top
💡 Tips:
For deeper flavor, let it rest overnight — like most Hungarian stews, it tastes even better the next day.
Adjust sauerkraut tartness to your liking by rinsing it more or less.
Would you like me to share a creamy baked version of this dish (like a Székely gulyás casserole)? It’s a cozy twist that Hungarians love in winter. 🇭🇺
