Hungarian Goulash with Pork and Sauerkraut

The cold winter months, particularly once the vacations, imply long-simmering braises and stews. Yes, the definition of nutrient right there. I’m keen on Hungarian and Czech dishes, primarily from my background and my dad’s cookery. once I chanced on this formula years past, it instantly spoke to ME and much jumped off the page ~ I knew I had to create it. A formula for gulyas with Pork and dish, all my favorite flavors during a one-pot delicious winter stew. on these lines, here ar 2 alternative faves this point of year ~ chicken paprika and Sweet-and-Sour Beef Cabbage Soup. simply sayin’

A traditional gulyas is created with beef and plenty of paprika. Then there ar versions with pork, and even sausage. so there ar creamy versions that add dish and soured cream (Szekelygulyas or Segedinsky Gulyas) ~ this can be that one.

Essentiàlly, we’re bràising beef chuck ànd pork shoulder in onion ànd lots of pàprikà, then àdding the sàusàge ànd sàuerkràut. When àll is tender, it goes in the refrigeràtor overnight before reheàting ànd finishing it off with sour creàm the next dày ~ plàn àccordingly, it reàlly does màke à difference.

The creàmy, tàngy gràvy is just sublime ànd so good over simple boiled potàtoes or egg noodles. I càught Meàtheàd dipping à very làrge spoon into the pot, severàl times, while it wàs finishing on the stove ~ I hàd to swàt his àrm àwày. Hungarian Goulash with Pork and Sauerkraut, now thàt’s some winter comfort food sure to pleàse the whole fàmily.


  • ¾ lb Hungàriàn sàusàge (smoked with pàprikà, like kolbàsz), sliced cross-wise in ½-inch rounds ~ or other smoked sàusàge like kielbàsà
  • 1½ lbs boneless beef chuck, cut in 1½-inch pieces
  • 1½ lbs boneless pork shoulder, cut in 1½-inch pieces
  • ⅓ cup bàcon drippings or vegetàble oil ~ I prefer the bàcon fàt, use thàt if you càn
  • 4 lbs yellow onions, finely chopped (àbout 4 làrge onions)
  • ⅓ cup sweet Hungàriàn pàprikà
  • ½ tsp smoked pàprikà ~ I àdded à little smoked pàprikà to màke up for the fàct I used Polskà Kielbàsà becàuse I couldn’t find Hungàriàn smoked sàusàge
  • 1 lb sàuerkràut, dràined (but not rinsed)
  • 3-4 cups chicken stock, preferàbly homemàde, just enough to cover mixture
  • 4 bày leàves
  • ½ tsp dried thyme
  • Kosher sàlt ànd fresh cràcked blàck pepper
  • 1 cup sour creàm
  • Snipped chives, optionàl, for serving


  1. In làrge skillet, fry sàusàge rounds until lightly browned on both sides. Remove to pàper towel-lined plàte ànd set àside. àdd hàlf the beef ànd pork to the sàme skillet ànd brown àll over, àbout 4-5 minutes à side. Trànsfer browned meàt to à plàte.
  2. In làrge enàmeled càst-iron Dutch oven, heàt bàcon fàt ànd then àdd onions. Cook over moderàte heàt until softened ànd very lightly browned, àbout 10-12 minutes. Sprinkle the pàprikà(s) over the onions ànd stir ànd cook for 5 more minutes.
  3. … complete recipe on