Székely Gulyás (Székely Goulash)
A hearty and flavorful stew that differs from traditional goulash, Székely Gulyás combines tender pork with tangy sauerkraut and a creamy finish. It's a comforting dish often served with noodles or potatoes.
🧂 Ingredients
- 750 g Pork shoulder(cut into 1-inch cubes)
- 2 large Onions(peeled and roughly chopped)
- 500 g Sauerkraut(drained (reserve juice if desired))
- 3 cloves Garlic(finely chopped)
- 2 tbsp Sweet paprika
- 1/2 tbsp Smoked paprika
- 1/2 tsp Caraway seeds
- 2 pcs Bay leaves
- 1 tbsp Olive oil or lard
- 1 tsp Sugar
- Salt(to taste (sauerkraut can be salty))
- Black pepper(freshly ground, to taste)
- 1.5 cups Sour cream(for serving)
- 1-2 cups Water or broth(as needed)
👨‍🍳 Instructions
- 1
If your sauerkraut is very salty, rinse it briefly under cold water and drain well. If it's not too sour, you can use it as is, and even reserve some of its juice for added flavor.
- 2
Heat the olive oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches until nicely seared on all sides. Remove the pork to a plate.
- 3
Add the chopped onions to the pot and sauté until softened and golden brown. Add the chopped garlic and cook for another minute until fragrant.
- 4
Return the pork to the pot. Stir in the sweet and smoked paprika, caraway seeds, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
- 5
Add the drained sauerkraut, bay leaves, and sugar. Pour in enough water or broth to barely cover the ingredients. Season with salt, keeping in mind the saltiness of the sauerkraut.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours, or until the pork is very tender and almost falling apart. Stir occasionally and add more liquid if needed to prevent sticking.
- 7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if necessary. Stir in the sour cream just before serving. Do not boil after adding the sour cream.
- 8
Serve hot, typically with buttered egg noodles, boiled potatoes, or crusty bread.
đź’ˇ Pro Tips
- âś“The key to tender pork is slow cooking. Don't rush the simmering process.
- âś“Using both sweet and smoked paprika adds depth and complexity to the flavor.
- âś“Adjust the amount of sauerkraut based on your preference for tanginess.
- âś“This dish is often said to taste even better the next day after the flavors have had more time to meld.
🔄 Variations
- Some recipes include a small amount of tomato paste for added richness.
- A few slices of diced bacon can be rendered at the beginning to add extra smoky flavor.
- For a spicier version, add a pinch of hot paprika or a diced chili pepper.