🇭🇺 Hungarian Goulash with Pork and Sauerkraut (Székelykáposzta)
This comforting Hungarian classic is often called Székelykáposzta. Despite the name, it’s not from Transylvania but was popularized in Hungary. It combines tender pork, sweet paprika, and tangy sauerkraut for a rich, cozy stew — perfect for cold days.
🛒 Ingredients
2 lbs (900g) pork shoulder, cut into cubes
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp lard or oil
2 tbsp Hungarian sweet paprika
1 tsp caraway seeds (optional but traditional)
2 cups sauerkraut, drained (rinse lightly if very sour)
1 tbsp tomato paste
1 cup water or broth
1 bay leaf
Salt & black pepper to taste
½ cup sour cream (for serving)
👩🍳 Instructions
Sauté the onion Heat oil or lard in a heavy pot. Add chopped onion and cook until soft and golden.
Add garlic & paprika Stir in garlic, remove pot from heat briefly, then mix in paprika (this prevents burning).
Brown the pork Add pork cubes and stir well to coat with paprika. Cook for 5–7 minutes.
Season & simmer Add caraway seeds, bay leaf, tomato paste, salt, pepper, and broth. Cover and simmer on low for about 45–60 minutes until pork is tender.
Add sauerkraut Stir in sauerkraut and cook another 20–30 minutes. Add a little water if needed.
Finish with sour cream Stir in sour cream at the end or serve a generous spoonful on top.
🍽 Serving Suggestions
Serve with crusty bread
Or traditional Hungarian dumplings (Nokedli)
Even mashed potatoes work beautifully
If you want, I can write you a Facebook viral-style post for this recipe to share with your audience 😉
