Pork and Sauerkraut Goulash


This pork and sauerkraut goulash is again a reference recipe in Hungarian and Transylvanian cuisine, but it is also on my family’s list of favourite menus.

Frying Onions and Bacon

Heat the sunflower oil and stir the smoked bacon over medium heat. After it has fried for about two minutes and turned golden, add the chopped onion.

Add the Meat to the Onions

Season with ground caraway, bay leaves, sweet pepper paste, tomato paste, ground pepper and paprika. Add the diced pork, mix it with the onion and spices and let it simmer.

Simmering Meat

After 4-5 minutes, add enough hot water to cover everything, and let it simmer over medium-low heat for about 30-40 minutes.

Add the Sauerkraut

Add the sauerkraut over the half-cooked pork stew and mix well to incorporate it.  Fill it with hot water to cover everything, and let it boil slowly for another 20-30 minutes.

Is Ready to Serve

Now the liquid is evaporated, taste and add more salt if needed, and ready, you can serve the pork and sauerkraut goulash.

The pork and sauerkraut goulash is served hot, with fresh bread, with a spoonful of sour cream on top and possibly, who likes it, with chilli.

Serving the Dish