Instructions
1. Brown the pork
- Heat oil or butter in a large skillet or pot over medium-high heat.
- Season pork with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. Cook aromatics
- In the same pan, sauté the onion until translucent.
- Add garlic and cook 1 more minute.
3. Add paprika and sauerkraut
- Remove the pan from heat, stir in paprika (prevents burning).
- Return to heat and add sauerkraut, mixing well.
4. Simmer
- Return pork to the pan.
- Add broth and caraway seeds if using.
- Bring to a gentle simmer, cover, and cook for 35–40 minutes until pork is tender and flavors meld.
5. Finish with sour cream
- Reduce heat to low and stir in sour cream.
- Heat gently—do not boil. Adjust salt and pepper to taste.
6. Serve
- Serve hot with crusty bread, boiled potatoes, or dumplings.
- Garnish with fresh parsley.
Tips
- Székely gulyás is slightly tangy from the sauerkraut—balance by adjusting sour cream to taste.
- This dish often tastes even better the next day as flavors develop.
- Some variations include smoked sausage or bacon for a deeper smoky flavor.
If you want, I can also give you a quick 30-minute version that captures the authentic taste for a weekday meal.
Do you want me to do that?