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Pork and Sauerkraut Goulash-Served on Plate With Sour Cream on Top

Pork and Sauerkraut Goulash

Course: Dinner
Cuisine: Hungarian
Diet: Gluten Free
Keyword: pork and sauerkraut goulash, pork sauerkraut goulash, sauerkraut goulash
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 5 portions
Calories: 383kcal
Author: Timea
This Hungarian pork and sauerkraut goulash served with sour cream on the top is the perfect combination and with great taste for your family dinner.
Print Recipe


  • 1 Dutch oven pot 


  • 800 g pork boneless leg shoulders or ham
  • 1 kg sauerkraut
  • 2 pieces onion medium-large size
  • 150 g smoked bacon cut in sticks or cubes
  • 50 ml sunflower oil
  • 2 pieces bay leaves fresh or dry
  • 1 tsp caraway powder
  • 1 tsp crushed sweet paprika
  • 1 tsp tomato paste
  • 2 tsp paprika sweet Hungarian
  • 1 tsp ground pepper freshly ground
  • ½ tsp sea salt
  • 1 l water warm


  • Cut the pork into cubes, wash and drain the sauerkraut, cut the bacon into sticks ore cubes and chopp the onions.
  • Heat the sunflower oil in which put the smoked bacon to fry over medium heat. Fry for about two minutes and add the chopped onion.
  • Season with ground caraway, bay leaves, crushed sweet pepper paste, tomato paste, freshly ground pepper and Hungarian paprika.
  • After 3-4 minutes, if the onion has softened, add the diced pork, mix with a wooden spoon with the onion and spices and let it boil for about 4-5 minutes in its own juice.
  • Add enough hot water to cover everything, I put about half a litre, and let it simmer over medium-low heat for about 30-40 minutes until the meat is half softened.
  • Add the sauerkraut over the half-cooked pork stew, fill it with a half litre of hot water to cover everything, and let it boil slowly for another 20-30 minutes.
  • Taste it and now add salt if needed, I put half a teaspoon of sea salt.
  • Serve hot, with fresh bread, with a spoonful of sour cream on top and with chilli.


Pork can also be replaced with beef or turkey.
Be sure to taste the sauerkraut before cooking it and wash it well if it is too salty or too sour.


Serving: 1grams | Calories: 383kcal | Carbohydrates: 10g | Protein: 44g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1932mg | Potassium: 1081mg | Fiber: 6g | Sugar: 4g | Vitamin A: 146IU | Vitamin C: 33mg | Calcium: 88mg | Iron: 5mg