Quick Székely Goulash
70% autentično · Hungarian
A simplified version of Székelygulyás, using pre-cooked pork or a quicker-cooking cut, and fewer steps for a weeknight-friendly meal.
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Sastojci
- Pre-cooked pork (e.g., ham or roast pork)400g
- Sauerkraut400g
- Onion1 medium
- Garlic2 cloves
- Paprika powder1.5 tbsp
- Caraway seeds0.5 tsp
- Chicken or vegetable broth400ml
- Sour cream150g
- Cornstarch1 tbsp
- Oil1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Dice pre-cooked pork. Chop onion and mince garlic.
- 2
Heat oil in a pot over medium heat. Sauté onion until translucent.
- 3
Add minced garlic, paprika powder, and caraway seeds. Cook for 30 seconds.
- 4
Add sauerkraut, diced pork, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 5
In a small bowl, mix cornstarch with a little cold water to form a slurry.
- 6
Stir the cornstarch slurry into the goulash to thicken. Cook for 2-3 minutes until thickened.
- 7
Stir in most of the sour cream, reserving some for garnish. Heat through gently without boiling.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, topped with remaining sour cream and fresh parsley.
