Sauté the Onions: In a heavy pot or Dutch oven, heat the lard or oil over medium heat. Add chopped onions and cook until soft and golden.
Add Garlic & Paprika: Stir in garlic and remove from heat for a moment to stir in the paprika (this prevents burning). Add caraway seeds, salt, and pepper.
Add Pork & Brown: Add pork pieces to the pot and stir to coat in the paprika mixture. Brown lightly on all sides.
Simmer: Add a chopped tomato and pepper if using, then pour in water or broth just enough to mostly cover the meat. Cover and simmer gently for 1 to 1.5 hours, until pork is tender.
Add Sauerkraut: Stir in the drained sauerkraut and cook uncovered for another 20–30 minutes, letting the flavors meld and most of the liquid reduce.
Creamy Finish: In a small bowl, mix sour cream with 1 tbsp flour (optional, for thickening). Stir a bit of the hot goulash liquid into it, then stir the mixture into the pot. Simmer gently for another 5–10 minutes — don’t boil once sour cream is added.
Serve: Spoon into bowls and top with an extra dollop of sour cream if desired.
🍽️ What to Serve It With:
Boiled potatoes
Nokedli (Hungarian dumplings)
Crusty rye bread
Or just as is — it’s a full meal!
📝 Tips:
Want it richer? Use smoked pork or add a bit of bacon at the beginning.
Prefer less tang? Rinse the sauerkraut thoroughly and squeeze out excess moisture.
This dish tastes even better the next day once the flavors deepen.
Would you like a printable version or a side-by-side comparison with classic beef goulash?
