This, without a doubt, will be one of the best sauerkraut dishes you’ve ever eaten. It’s that good – really. Even those who are not fans of sauerkraut will devour this, not giving a thought about the two pounds of sauerkraut it contains.
Pork and sauerkraut is a traditional meal for New Years day in my neck of the woods. It’s eaten for good luck in the coming year. Sounds silly, I guess, but all us Pennsylvanians have been eating it for as long as we can remember and keep the tradition going. None of us would want to skip our traditional meal and be the ones to end up actually having a bad year. Superstition goes a long way.
Most people throw a pork roast and sauerkraut in the oven or slow cooker and let it cook low and slow all day. Of course you can use ribs, chops or any cut you would like. In PA Dutch County, it’s usually served with mashed potatoes or buttered noodles.
I mix it up a little every year. Traditional does not have to mean boring.
This goulash definitely is not a traditional New Years Day meal. I make it a few times a year and my family goes bananas over it. When planning my New Years Day meal, I realized this would be a perfect meal to share and enjoy. It’s wonderful anytime of the year and a delicious change for the German & Dutchie good luck meal.
You can use any style roast for this goulash. I recommend keeping it cheap and using a pork sirloin roast. The hours of cooking makes the small cubes of meat melt like butter in your mouth.
I start off simmering the sauerkraut, water and Hungarian paprika in a large pot. From that point, you’re prepping and browning the pork and veggies. Everything gets mixed into the pot of sauerkraut and simmers covered for 3 – 4 hours. After that, the pork just melts in your mouth as all the flavors melt together. Let the goulash cool off for about 20 minutes and stir in the sour cream.
I recommend serving this over spaetzle – it really completes the meal. It’s “oh my yum”. Alternatively, you could serve this over noodles or potatoes. A loaf of fresh, crusty bread is perfect for dipping and sopping. This makes a hearty 6-8 servings.
Don’t let the lengthy amount of cooking time scare you off – the majority of it is inactive on your part. You will be rewarded with a unique and delicious meal and a bit of a stinky house. Lol, just burn a good scented candle or simmer some cinnamon sticks – the funkiness will clear out soon enough.
I do hope you enjoy this dinner and would love to hear your feedback. Thanks for reading!
- 2 pound sauerkraut (undrained)
- 2 tablespoons Hungarian paprika, heaping
- 1 cup water
- 1 large green pepper, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds pork roast, cut into ½" - "3/4 cubes
- salt & pepper
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- ½ teaspoon salt
- pinch of pepper
- 2 cups sour cream (16 oz container)
- In a large pot or dutch oven, combine sauerkraut, paprika and 1 cup water. Bring to a boil, cover and reduce heat to low. Let this simmer while you prep the rest of your ingredients.
- Chop peppers, add into sauerkraut.
- Dice onions, set aside.
- Mince garlic, set aside.
- Cut pork roast in ½" - ¾" cubes.
- Salt and pepper pork cubes generously.
- In a large skillet, heat up oil and brown pork.
- Scrape pork and all pan juices into pot of sauerkraut. Mix.
- In same large skillet, melt butter.
- Add onions and saute until golden. Add minced garlic and saute for a minute or two.
- Scrape onions/garlic and all pan juices into pot of sauerkraut. Mix well.
- Add ½ teaspoon salt and a pinch of pepper.
- Bring pot of sauerkraut and pork to gentle boil, mixing well.
- Cover, simmer over low heat for 3-4 hours, stirring occasionally.
- When pork is melt in your mouth tender (3-4 hours) remove put from heat and remove lid. Let goulash cool off for about 20 minutes. Mix in sour cream. If necessary, salt and pepper to taste.
- Serve over spaetzle, noodles, potatoes, mashed potatoes. Enjoy!