Szekelygulyas (Sauerkraut Goulash)

Name: Szekelygulyas (Sauerkraut Goulash)
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: eastern european
Ingredients: 2 tablespoons vegetable oil; 1/3 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

Recipe from Kehli tavern

Adapted by R. W. Apple Jr.

Total Time: 2 hours 45 minutes
Rating: 4(96)
Notes: Read community notes

Featured in: Where Paprika Is Measured In Pounds, Not Pinches

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Ingredients

Yield:6 servings

2tablespoons vegetable oil
⅓cup finely chopped onion
¼cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1½pounds boneless pork shoulder, cut into ½-inch cubes
1clove garlic, peeled and minced
½teaspoon caraway seeds
½teaspoon minced fresh dill
½Italian frying pepper, finely chopped
½ripe tomato, finely chopped
3pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1½cups sour cream
1½cups heavy cream
1½tablespoons all-purpose flour

Ingredient Substitution Guide

Preparation

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

Ratings

4 out of 5

96 user ratings

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Cooking Notes

Sara6 years ago

This is nearly identical to a ragged scrap of paper in my recipe book from a friend, who wrote it out for me after serving it to me.

So. Good.

(her recipe doesnt have cream, and I've never felt it needed MORE creamy fat).

Geoff6 years ago

I scaled back on the caraway seeds, mainly because they are not my favorite flavor. Glad I did. I used half the recommended amount. o There was just enough flavor in the background without being overpowering.

Abby in MN3 months ago

Good and easy. Prepare and ignore. I added cauliflower at step 2. Also, used Cumin seeds as didn't have carroway.

Johanna11 months ago

Back in 1966 a co worker taught me a simpler version. Onions and garlic softened in olive oil = yes Cubes of pork = yes Paprika flour and crushed caraway =yes Low sodium chick broth = yes Washed sauerkraut = yes 1/2 cup sour cream at end = yes

rich t5 years ago

Made a vegetarian version, substituting Gardein vegetable crumbles for the pork, and yogurt for the heavy cream. Came out delicious!

Sara6 years ago