Hungarian Pork and Sauerkraut Goulash
Experience the bold and comforting flavors of Hungarian Pork and Sauerkraut Goulash, a traditional dish that brings together succulent boneless pork shoulder, tangy sauerkraut, and a medley of spices for an irresistible culinary journey. This hearty stew is slow-simmered in a rich base of Hungarian sweet paprika, caraway seeds, and tomato paste, enhanced by the depth of beef stock and the savory kick of garlic and onions. Perfect for cozy dinners, this goulash offers tender, melt-in-your-mouth pork complemented by the signature tang of sauerkraut. Topped with velvety sour cream and a sprinkle of fresh parsley, it’s best served alongside crusty bread or boiled potatoes for a complete and satisfying meal. Ready in just over two hours, this dish captures the essence of Hungarian comfort food while being simple enough to prepare at home!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 tablespoons Cooking oil (vegetable or sunflower oil)
- 2 medium Yellow onions, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Sweet Hungarian paprika
- 1 teaspoon Caraway seeds
- 2 tablespoons Tomato paste
- 2 cups Beef stock
- 3 cups Sauerkraut, rinsed and drained
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sour cream (for serving)
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Cut the boneless pork shoulder into 1-inch cubes and set aside.
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the pork cubes in batches. Sear until browned on all sides, about 2-3 minutes per batch. Remove the browned pork and set it aside.
In the same pot, reduce the heat to medium and add the chopped onions. Cook until they’re softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute, stirring frequently.
Stir in the paprika and caraway seeds, cooking for 30 seconds to bloom the flavors.
Add the tomato paste and mix well with the onion mixture. Cook for 1-2 minutes, ensuring it is evenly incorporated.
Pour in the beef stock, scraping the bottom of the pot to deglaze and lift any browned bits.
Return the seared pork to the pot along with the sauerkraut, bay leaves, salt, and black pepper. Stir to combine.
Bring the goulash to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors are well developed.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Remove the bay leaves before serving.
Serve the Hungarian Pork and Sauerkraut Goulash hot, with a dollop of sour cream on each bowl and a sprinkle of fresh parsley for garnish. This dish pairs beautifully with crusty bread or boiled potatoes.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.4 g | 298% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 9434 mg | 410% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 42.8 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 880 mg | 68% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5870 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
