Simple Szekely Goulash – Hungarian pork and sauerkraut stew 🇭🇺

This simple traditional Hungarian Szekely Goulash or pork and sauerkraut stew is a one-pot dish made with pork, potato and sauerkraut, infused with paprika and finished with sour cream creating a hearty flavorful winter meal that’s easy to prepare.

Recipe Intro

Székely Goulash, or Székelykáposzta, is a traditional Hungarian dish that combines pork, sauerkraut, and paprika to create a rich, hearty stew. Although it shares the name “goulash,” it is not a goulash in the typical sense.

History of the dish:
The origins of Székelykáposzta are unclear, with several versions of the story. One version suggests that in 1846, Sándor Petőfi, Hungary’s most famous poet and a national hero, and his friend József Székely, a writer and journalist, arrived late at their favourite spot, the Komló-kert tavern on Gránátos Street in Budapest. They found that most of the food had already been eaten by earlier guests. The only remaining dishes were goulash and sauerkraut stew. At Székely’s suggestion, the chef combined the two, creating a new dish to satisfy the hungry pair.
Another version of the story claims that Székely approached the chef at the Arany Sas Inn, another popular spot in Budapest, with the idea to mix goulash and sauerkraut. The chef then prepared the dish, finishing it with a generous serving of sour cream.
Although the exact details remain uncertain, Székely’s name became associated with the dish.

Pork and sauerkraut stew is a popular winter dish in Hungary and throughout Central and Eastern Europe. There are regional adaptations, each incorporating local ingredients and traditions.

This recipe is based on the authentic version found in Culinary Arts (Konyhaművészet), the renowned Hungarian cookbook by János Rákóczi, first published in 1964.

Hungarian Pork and Sauerkraut Ingredients

• pork – When making Székely Goulash, use a pork shoulder or neck for a tender result. These cuts are ideal for slow cooking as they become tender and juicy.
• sauerkraut – do not substitute with fresh white cabbage, as the key flavour in this dish comes from the tangy, fermented taste of sauerkraut.
• bacon – use smoked bacon and pork belly for extra flavour and richness.
• onion, garlic – yellow onion and fresh garlic, do not use powder or paste.
• potatoes – use waxy potatoes as they hold their shape well during cooking and won’t break apart easily in the stew.
• chicken broth – ready-made boullion or homemade
• lard – for an authentic taste, use lard, it adds richness and depth of flavour typical of traditional Hungarian recipes.
• spices – smoked paprika, sweet paprika, ground caraway seeds. Caraway adds a distinctive, earthy flavour that’s traditional in Hungarian cooking. Please don’t skip it!
• sour cream

How to make Hungarian pork and sauerkraut stew

Meat:
Cut the pork into small pieces or cubes. Mix ground caraway seeds and salt, then rub the mixture into the pork. Leave it covered for at least 1 hour to rest. The longer it marinates, the richer the taste will be.

Sauerkraut:
Drain the sauerkraut and fry it in half the lard for about 5-7 minutes.

Note: Sauerkraut can vary in saltiness depending on the brand and fermentation process. Generally, you can use it directly without rinsing, but if the sauerkraut tastes too salty, rinse it under cold water once or twice before cooking.

Base:
In a larger pot, heat the remaining lard, then add the sliced onion, cubed bacon, and pork belly. Fry for 10-12 minutes, stirring occasionally. Towards the end, add the chopped garlic and fry for another minute and then add the sautéed sauerkraut.

The stew:
Pour in the chicken broth and add the chopped potatoes. Sprinkle with sweet and smoked paprika and black pepper. Cook for about 1 to 1.5 hours, covered. Add water if needed.

Finish:
Mix the sour cream with flour into a smooth mixture, stir it into the goulash, and cook for 2-3 minutes. This step thickens the stew and adds a creamy texture, enriching the flavour and bringing everything together.

Serving:
Serve the Székely Goulash in deep bowls, accompanied by a small bowl of extra sour cream topped with chopped chives, allowing your guests to add a generous dollop to their dish.
This hearty stew is best enjoyed with rustic rye bread, and for a well-rounded meal, pair it with a simple salad. Nothing else is needed to complement this comforting Hungarian classic.

Variation: For a heartier stew, consider adding tomato sauce or chopped tomatoes to deepen the flavour.

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