👩🍳 Instructions:
1. Brown the Pork:
- Heat oil or lard in a heavy pot over medium-high heat.
- Season pork with salt and pepper and brown on all sides. Remove and set aside.
2. Cook the Onions & Garlic:
- Reduce heat to medium and sauté onions until soft and golden.
- Add garlic and cook for 30 seconds.
- Stir in paprika and caraway seeds (if using), taking care not to burn the paprika.
3. Simmer the Stew:
- Return pork to the pot. Add sauerkraut and broth.
- Bring to a simmer, cover, and cook 45–60 minutes until pork is tender and flavors meld.
- If using, add smoked sausage slices in the last 10 minutes of cooking.
4. Finish with Sour Cream:
- Remove the stew from heat and stir in sour cream. Taste and adjust seasoning.
- Serve hot over noodles, dumplings, or with crusty bread.
💛 Ashley’s Tips:
- Use pork shoulder for tender, juicy meat.
- Adjust the sourness of sauerkraut by rinsing lightly if it’s too tangy.
- This dish tastes even better the next day as the flavors develop.
If you want, I can also give you a slow-cooker version of Székely Gulyás — perfect for a “set it and forget it” hearty Hungarian stew!
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