Slovak Pork Goulash With Sauerkraut Recipe

Name: Slovak Pork Goulash With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 large onions, chopped; 3/4 pound pork shoulder, cut into cubes; 1 cup water, or as needed; 1 tablespoon tomato paste; 1 tablespoon ground sweet paprika; 1/2 teaspoon caraway seeds; salt to taste; 2 tablespoons all-purpose flour; Sauerkraut:; 2 tablespoons butter; 1 onion, chopped; 18 ounces sauerkraut, drained; 1/2 cup water; 1/2 teaspoon caraway seeds, or to taste; salt to taste

Servings: persons

2 tablespoons vegetable oil
2 large onions, chopped
3/4 pound pork shoulder, cut into cubes
1 cup water, or as needed
1 tablespoon tomato paste
1 tablespoon ground sweet paprika
1/2 teaspoon caraway seeds
salt to taste
2 tablespoons all-purpose flour
Sauerkraut:
2 tablespoons butter
1 onion, chopped
18 ounces sauerkraut, drained
1/2 cup water
1/2 teaspoon caraway seeds, or to taste
salt to taste

1
Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
2
Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
3
Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
4
Mix sauerkraut with goulash before serving.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 large onions, chopped, 3/4 pound pork shoulder, cut into cubes, 1 cup water, or as needed, and more.

Yes, Slovak Pork Goulash With Sauerkraut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slovak Pork Goulash With Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions