Székelykáposzta (Hungarian Pork and Sauerkraut Goulash)

About This Recipe

Székelykáposzta is a real, traditional Hungarian dish, known as Hungarian Pork and Sauerkraut Goulash. A rich stew of pork and sauerkraut simmered in a paprika-spiked sauce, finished with a swirl of sour cream.\n\nSzékelykáposzta is named after the Székely people of Transylvania, and despite popular belief it wasn't invented by them but rather named in their honor by a Hungarian writer in the 19th century who admired the dish.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 800 gpork shoulder(cubed)
• 3 tbsplard or neutral oil
• 1yellow onion(diced)
• 3 tbspsweet Hungarian paprika
• 1 tspcaraway seeds
• 600 gsauerkraut(drained)
• 300 mlwater or stock
• 200 mlsour cream
• 2 tbspall-purpose flour
• 1 tspfine sea salt(to taste)

Instructions

1. 1

   Brown the pork

   Heat lard in a heavy pot and brown the pork cubes on all sides, about 8 minutes; set aside.

2. 2

   Cook the onion

   In the same pot, cook the onion until soft, about 8 minutes.

3. 3

   Bloom the paprika

   Remove from heat, stir in paprika and caraway seeds, then return to low heat briefly.

4. 4

   Combine and simmer

   Return the pork to the pot along with sauerkraut and water. Bring to a simmer, cover, and cook for 1.5 hours until the pork is very tender.

5. 5

   Thicken with sour cream

   Whisk sour cream with flour and a ladle of the hot liquid to temper, then stir it back into the pot.

6. 6

   Finish

   Simmer gently for 5 more minutes until thickened; season with salt and serve hot with bread or boiled potatoes.

Variations

• •

  Some households add smoked sausage alongside the pork for extra depth.

• •

  A version with fresh cabbage mixed in with the sauerkraut softens the overall tang.

• •

  Serve with a dollop of extra sour cream at the table.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions