Szekelygulyas (Sauerkraut Goulash) Recipe

Name: Szekelygulyas (Sauerkraut Goulash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; ⅓ cup finely chopped onion; 1/4 cup sweet Hungarian paprika; Pinch of hot Hungarian paprika, or cayenne; 1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes; 1 clove garlic, peeled and minced; 1/2 teaspoon caraway seeds; 1/2 teaspoon minced fresh dill; 1/2 Italian frying pepper, finely chopped; 1/2 ripe tomato, finely chopped; 3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained; 1 1/2 cups sour cream; 1 1/2 cups heavy cream; 1 1/2 tablespoons all-purpose flour

Servings: persons

2 tablespoons vegetable oil
⅓ cup finely chopped onion
1/4 cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 clove garlic, peeled and minced
1/2 teaspoon caraway seeds
1/2 teaspoon minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 1/2 cups sour cream
1 1/2 cups heavy cream
1 1/2 tablespoons all-purpose flour

1
Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat.
2
Add onion and saute until translucent, about 3 minutes.
3
Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika.
4
Place pan over low heat, and saute 3 minutes.
5
Add pork, garlic, caraway seeds, dill and 2 more tablespoons water.
6
Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
7
Add chopped pepper and tomato to pan.
8
Cover, and cook over low heat for 10 minutes.
9
Uncover and cook, stirring occasionally, until most of the liquid has evaporated.
10
Add sauerkraut and toss gently to combine.
11
Cover and cook over low heat, stirring occasionally, for an additional hour.
12
Combine sour cream and heavy cream and mix well.
13
Transfer half the mixture to a serving bowl, and refrigerate until needed.
14
Add flour to the remainder, and stir until smooth.
15
Add to pan.
16
Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes.
17
Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.

1038

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, ⅓ cup finely chopped onion, 1/4 cup sweet Hungarian paprika, Pinch of hot Hungarian paprika, or cayenne, and more.

Yes, Szekelygulyas (Sauerkraut Goulash) 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!

Szekelygulyas (Sauerkraut Goulash)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions