Simple Hungarian pork and sauerkraut stew - Szekely Goulash
Hungarian Szekely Goulash is a hearty one-pot pork and sauerkraut stew with paprika, potatoes, and sour cream - a comforting winter meal.
Ingredients
- 400 g pork shoulder or neck
- 2 tsp ground caraway seeds
- 1 tsp salt for marinade (rub)
- 1 tsp smoked paprika for marinade (rub)
- 500 g sauerkraut
- 4 tbsp lard
- 2 onions
- 5 cloves garlic
- 1/2 cup bacon
- 150 g pork belly
- 2 potatoes
- 1 tsp smoked paprika
- 1 tbsp sweet paprika
- 1 litre chicken broth
- 1 tbsp plain flour
- 200 ml sour cream
- 1 tsp salt
- 2 tsp black pepper
Instructions
- Cut pork into cubes and place in a bowl. Mix ground caraway seeds and smoked paprika with salt then add to the pork and rub/mix well. Let rest for 1 hour.
- Fry sauerkraut in half of the lard for 5-7 minutes.
- In a medium-sized pot heat the rest of the lard and fry thinly sliced onions, chopped bacon, pork belly cubes, and marinated pork for 10-12 minutes. Add garlic in the last minutes, then the sauerkraut.
- Add chicken broth (+ enough water to cover), chopped potatoes, sweet paprika, salt and black pepper. Cook for 1 to 1.5 hours, covered.
- To finish, mix sour cream and flour, stir into the stew and cook for a couple of minutes.
- Serve in deep bowls with extra sour cream and chives, alongside rye bread.
Notes
The total calories for this dish are approximately 2,700. This is an estimate and can vary depending on the specific products used.
This recipe serves 4 medium-sized portions, each portion containing approximately 675 calories.
This recipe serves 4 medium-sized portions, each portion containing approximately 675 calories.