North Croatian Pork and Sauerkraut Stew Sekeli Gulash
Indulge in the hearty flavors of North Croatian Pork and Sauerkraut Stew, also known as Sekeli Goulash—a rich and comforting dish perfect for cozy nights. This traditional recipe features tender, slow-simmered pork shoulder perfectly balanced with tangy sauerkraut and a vibrant blend of sweet and smoked paprika. The addition of caraway seeds and bay leaves infuses the stew with warm, aromatic notes, while a splash of chicken broth creates a velvety, stew-like consistency. Ready in just over two hours, this one-pot wonder is as satisfying as it is simple to prepare. Serve it hot with a dollop of sour cream and a sprinkle of fresh parsley for a deliciously authentic Croatian dining experience. Perfect for family meals or impressing guests, this stew is a must-try for fans of hearty, flavorful comfort food.
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Recipe Information
Ingredients
- 800 grams boneless pork shoulder
- 2 tablespoons oil or lard
- 2 medium onions, finely diced
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet paprika powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon caraway seeds
- 500 grams sauerkraut, rinsed and drained
- 500 ml water or chicken broth
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 100 grams sour cream (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Cut the boneless pork shoulder into bite-sized cubes and set aside.
Heat the oil or lard in a large pot over medium heat.
Add the diced onions and sauté until golden and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sweet paprika, smoked paprika, and caraway seeds to the pot. Stir well to coat the onions and garlic, being careful not to burn the spices.
Add the pork cubes to the pot and brown them on all sides, stirring occasionally for about 8-10 minutes.
Once the pork is browned, add the sauerkraut, water or chicken broth, and bay leaves. Stir to combine.
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally. Add a little more water or broth if needed to maintain a stew-like consistency.
Once the pork is tender and the flavors have melded, remove the bay leaves from the pot.
Taste and adjust seasoning if necessary.
Serve the stew hot, optionally topped with a dollop of sour cream and freshly chopped parsley.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 759 mg | 16% | |
*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.
