Hungarian Szekely Goulash
Discover the comforting flavors of Hungarian Szekely Goulash, a hearty dish that brings together tender pork, tangy sauerkraut, and the vibrant warmth of sweet Hungarian paprika. This traditional recipe is simmered to perfection with garlic, onions, and caraway seeds, creating layers of flavor that meld beautifully during the slow cooking process. A dollop of sour cream stirred in at the end adds a creamy richness, balancing the dish's tangy and savory notes. Perfect for cozy dinners, this goulash pairs wonderfully with crusty bread or boiled potatoes, making it a satisfying meal for the whole family. With simple ingredients and a cooking process that lets the flavors shine, Szekely Goulash is a delightful way to savor the essence of Hungarian comfort food.
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Recipe Information
Ingredients
- 500 grams Pork shoulder or pork butt
- 2 medium Onion
- 3 cloves Garlic cloves
- 2 tablespoons Sweet Hungarian paprika
- 1 teaspoon Ground caraway seeds
- 500 grams Sauerkraut
- 1 tablespoon Tomato paste
- 150 grams Sour cream
- 2 tablespoons Vegetable oil or lard
- 500 ml Water or chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the pork shoulder into bite-sized cubes, about 2 cm each.
Finely chop the onions and mince the garlic cloves.
Heat the vegetable oil or lard in a large, heavy-bottomed pot over medium heat.
Add the chopped onions to the pot and sauté until they are soft and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Remove the pot from the heat and immediately stir in the sweet Hungarian paprika to prevent it from burning.
Add the cubed pork to the pot and return it to medium heat. Stir well to coat the meat in the paprika and onion mixture.
Cook the pork for 8-10 minutes, stirring occasionally, until it starts to brown.
Mix in the tomato paste, ground caraway seeds, salt, and black pepper. Stir well to combine.
Drain the sauerkraut and rinse it under cold water if it is too sour for your taste. Add the sauerkraut to the pot.
Pour in the water or chicken broth, ensuring the ingredients are just covered. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, stirring occasionally, until the pork is tender and the flavors meld together.
Once the meat is tender, remove the pot from the heat and stir in the sour cream gently. Adjust seasoning with additional salt or pepper if needed.
Serve the Szekely Goulash hot, optionally with a side of crusty bread or boiled potatoes for a complete meal.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 36.3 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 533 mg | 41% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3249 mg | 69% | |
*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.
