Sear meat: Heat lard/oil in a large pot. Brown pork cubes on all sides, then remove and set aside.
Onion base: In the same pot, sauté onions until golden. Add garlic and stir briefly.
Paprika moment: Remove pot from heat, stir in paprika (so it doesn’t burn), then add meat back in.
Simmer: Add caraway, bay leaf, broth, and sauerkraut. Mix well. Cover and simmer gently for about 1 ½–2 hours, until pork is tender.
Creamy finish: Mix sour cream with flour to make a slurry. Stir some hot liquid into it, then add to the pot. Simmer another 5–10 minutes until thickened and creamy.
Serve: With rustic bread, boiled potatoes, or nokedli (Hungarian dumplings).
🌟 Notes
Traditional tip: Some cooks add smoked pork or sausage for extra depth.
Balance: Rinsing sauerkraut controls the sourness — leave it less rinsed for a tangier gulyás.
Family style: This is often made in large pots for gatherings, especially in colder months.
👉 Ashley, would you like me to also include the layered casserole-style Székely gulyás (baked with sour cream topping), which many Hungarian families call their “Sunday version”?
