A true hidden gem of Hungarian cuisine — rich, tangy, and deeply comforting.
📝 Ingredients
800 g (1¾ lb) pork shoulder, cut into cubes
2 tablespoons lard or oil
2 large onions, finely chopped
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds
2 cloves garlic, minced
400 g (14 oz) sauerkraut, rinsed and drained
1 cup (240 ml) water or pork stock
Salt & black pepper, to taste
1 bay leaf
½ cup sour cream (plus more for serving)
👩🍳 Instructions
Sauté the base Heat lard or oil in a heavy pot. Cook onions slowly until soft and golden. Remove from heat, stir in paprika and caraway.
Brown the pork Add pork and garlic, return to heat. Season lightly with salt and pepper. Cook until meat is sealed on all sides.
Simmer Add water/stock and bay leaf. Cover and simmer gently 45–60 minutes, until pork is tender.
Add sauerkraut Stir in sauerkraut. Simmer another 20–30 minutes, allowing flavors to blend.
Finish Remove bay leaf. Stir in sour cream just before serving (do not boil).
🍽️ How It’s Traditionally Served
With fresh bread or dumplings
Extra sour cream on top
Pickled peppers on the side
🧠 Cultural Note
Despite the name, Székely Gulyás isn’t a true goulash. It’s named after Székely József, a Hungarian writer who loved combining pork stew with sauerkraut — and history was made.
❤️ Why Hungarians Love It
Deep paprika flavor
Tangy cabbage balance
Even better the next day
If you want, I can also share a slow cooker version, chicken variation, or a short nostalgic Facebook caption 🇭🇺✨
