Pork and Sauerkraut Goulash / Szekelygulyas / Hungarian Goulash
This, without a doubt, will be one of the best sauerkraut or goulash dishes you've ever eaten. Delicious, melt in your mouth pork simmered all day with sauerkraut, paprika and veggies - finished with creamy sour cream - Oh my yum!
Ingredients
- 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 1/2" - "3/4 cubes
- salt & pepper
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- 1/2 teaspoon salt
- pinch of pepper
- 2 cups sour cream 16 oz container
Instructions
- 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 1/2" - 3/4" 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 1/2 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!
Tried this recipe?Let us know how it was!