Traditional Székely Goulash (Székelygulyás)
Tradicionalno jelo · Hungarian
A hearty and flavorful Hungarian stew made with pork, sauerkraut, and sour cream, offering a rich and tangy taste profile.
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Sastojci
- Pork shoulder500g
- Sauerkraut500g
- Onion1 large
- Garlic3 cloves
- Paprika powder2 tbsp
- Caraway seeds1 tsp
- Vegetable broth500ml
- Sour cream200g
- Flour1 tbsp
- Lard or oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Cut pork shoulder into cubes. Chop onion and mince garlic.
- 2
Heat lard or oil in a large pot or Dutch oven over medium heat. Sauté onion until softened.
- 3
Add pork cubes and brown on all sides.
- 4
Stir in minced garlic, paprika powder, and caraway seeds. Cook for 1 minute until fragrant.
- 5
Add sauerkraut (rinsed if too sour) and vegetable broth. Bring to a simmer.
- 6
Cover and cook on low heat for at least 1.5 hours, or until pork is tender. Add water if needed.
- 7
In a small bowl, whisk together sour cream and flour to create a smooth paste.
- 8
Stir the sour cream mixture into the goulash to thicken. Simmer for another 5-10 minutes, stirring constantly. Do not boil.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with a dollop of sour cream and fresh dill.
