Pork and Sauerkraut Goulash
Dive into hearty comfort with this Pork and Sauerkraut Goulash, a savory fusion of tender pork shoulder, tangy sauerkraut, and smoky paprika, all simmered to perfection in a rich and aromatic broth. This one-pot wonder combines the bold flavors of Eastern European cuisine, enhanced by notes of caraway seeds and tomatoes, creating a melt-in-your-mouth dish that’s both rustic and satisfying. Perfect for cozy family dinners, this goulash is ready in just over 90 minutes and is best served with a dollop of sour cream and a sprinkle of fresh parsley for an extra layer of indulgence. With every hearty bite, you'll experience the perfect balance of savory and tangy goodness, making this recipe a must-try for comfort food enthusiasts. Keywords: Pork and Sauerkraut Goulash, hearty goulash recipe, one-pot pork dinner, Eastern European goulash, comfort food recipes, smoky paprika goulash.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 teaspoons smoked paprika
- 1 teaspoon caraway seeds
- 3 cups chicken broth
- 2 cups sauerkraut (drained)
- 1 14-ounce can diced tomatoes (canned, with juice)
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (for garnish, optional)
- 2 tablespoons fresh parsley (chopped, for garnish, optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork cubes with salt and pepper, then sear in batches until browned on all sides. Remove the pork from the pot and set aside.
Lower the heat to medium and add the chopped onion, cooking for 5-7 minutes until softened and translucent.
Stir in the minced garlic, smoked paprika, and caraway seeds, cooking for 1-2 minutes until fragrant.
Return the seared pork to the pot, then pour in the chicken broth. Stir well to deglaze the bottom of the pot and bring the mixture to a simmer.
Add the sauerkraut, canned diced tomatoes (with their juice), and bay leaves. Stir to combine the ingredients thoroughly.
Reduce the heat to low, cover with a lid, and let the goulash simmer gently for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Serve hot, optionally garnished with sour cream and fresh parsley.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.2 g | 296% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.2 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4525 mg | 96% | |
*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.
