Szekely Goulash
Szekely Goulash is a hearty Hungarian-inspired dish that balances tender chunks of pork with the tangy richness of sauerkraut and the warm, smoky flavor of sweet Hungarian paprika. Simmered in a savory broth infused with caraway seeds and a touch of tomato paste, this one-pot comfort food is finished with a creamy sour cream-flour mixture for a velvety texture. Perfect for chilly evenings, this dish pairs beautifully with crusty bread, boiled potatoes, or dumplings for a wholesome and satisfying meal. Ready in under two hours, this recipe is a must-try for fans of Eastern European cuisine seeking a bold, flavor-packed experience.
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork butt
- 2 medium onion
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 3 cups sauerkraut
- 2 cups chicken or pork stock
- 2 tablespoons tomato paste
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim excess fat from the pork shoulder or pork butt. Cut the pork into 1-inch cubes and set aside.
Peel and finely chop the onions. Mince the garlic cloves.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onions to the pot and sauté for 5–7 minutes, or until translucent.
Add the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.
Remove the pot from the heat briefly and stir in the Hungarian paprika, blending it with the onions and garlic.
Return the pot to medium heat and add the cubed pork. Cook for 5–7 minutes, stirring occasionally, until the pork is browned on all sides.
Add the caraway seeds, sauerkraut, chicken or pork stock, and tomato paste to the pot. Mix well.
Season with salt and black pepper. Bring the mixture to a gentle simmer.
Cover the pot and cook over low heat for 60–75 minutes, or until the pork is tender and the flavors are well combined. Stir occasionally and add more stock if the goulash becomes too thick.
In a small bowl, mix the sour cream with the all-purpose flour until smooth.
Gradually stir the sour cream mixture into the goulash. Cook for an additional 10–15 minutes, allowing it to thicken.
Taste and adjust seasoning, adding more salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, boiled potatoes, or dumplings for a complete meal.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.9 g | 343% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 8867 mg | 386% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 43.3 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 701 mg | 54% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4552 mg | 97% | |
*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.
