Székely Goulash (Székely Gulyás)

Székely Goulash (Székely Gulyás) 🇭🇺🥘

Ingredients (Serves 4–6)

• 2 tbsp vegetable oil or lard
• 1½ lbs (700 g) pork shoulder, cut into cubes
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds (optional)
• 2 cups (500 g) sauerkraut, drained (do not rinse)
• 1 cup (240 ml) water or broth
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ cup (120 ml) sour cream

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Instructions

1. Brown the pork:
   Heat oil in a large pot over medium-high heat. Add pork cubes and brown on all sides. Remove and set aside.
2. Cook onions:
   In the same pot, sauté onions until soft and lightly golden (about 5–7 minutes). Add garlic and cook 30 seconds.
3. Add paprika:
   Remove pot briefly from heat, stir in paprika (to prevent burning), then return to heat.
4. Simmer:
   Add pork back to the pot. Stir in sauerkraut, caraway seeds, water or broth, salt, and pepper.
   Cover and simmer on low for 60–75 minutes, until pork is tender.
5. Finish with sour cream:
   Stir in sour cream and simmer 5 more minutes. Adjust seasoning if needed.
6. Serve:
   Serve hot with fresh bread, nokedli, or boiled potatoes.