🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-3 cm cubes)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Sweet paprika
- 1 tsp Caraway seeds
- 2 tbsp All-purpose flour
- 1 kg Sauerkraut(drained and roughly chopped)
- 500 ml Pork or beef broth
- 200 g Sour cream
- 3 tbsp Vegetable oil or lard
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat oil or lard in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes.
- 3
Add minced garlic and caraway seeds, cook for another minute until fragrant.
- 4
Stir in the sweet paprika and cook for 30 seconds, being careful not to burn it. Sprinkle flour over the onions and stir well to form a roux.
- 5
Gradually whisk in the broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 6
Return the pork to the pot. Add the drained and chopped sauerkraut. Season with salt and pepper. Cover and simmer on low heat for at least 1.5 to 2 hours, or until the pork is very tender.
- 7
In a small bowl, whisk together the sour cream with a few tablespoons of the hot goulash liquid to temper it. Stir this mixture into the goulash. Cook for another 5 minutes, but do not boil.
- 8
Adjust seasoning if needed. Serve hot, traditionally with bread dumplings (knedlíky) or crusty bread.
💡 Pro Tips
- ✓For a richer flavor, use lard for sautéing.
- ✓Ensure the sauerkraut is well-drained to avoid a watery goulash.
- ✓Slow simmering is key to tender pork and well-developed flavors.
- ✓Adjust the amount of sauerkraut to your preference for tanginess.
🔄 Variations
- Add a bay leaf during simmering for extra aroma.
- Some recipes include a small amount of smoked bacon, rendered at the beginning.
- For a spicier version, add a pinch of hot paprika or a chopped chili pepper.