Székely Goulash with Smoked Pork Hock
85% autentično · Hungarian
A richer, more intensely flavored variation of Székelygulyás, using smoked pork hock for a deep, savory base and adding a touch of smoked paprika.
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Sastojci
- Smoked pork hock1 large (approx. 700g)
- Sauerkraut600g
- Onion1 large
- Garlic4 cloves
- Paprika powder2 tbsp
- Smoked paprika powder1 tsp
- Caraway seeds1 tsp
- Water or broth700ml
- Sour cream200g
- Flour1 tbsp
- Lard or oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Place smoked pork hock in a large pot, cover with water, and simmer until tender (about 1.5-2 hours). Remove hock, let cool slightly, then shred the meat, discarding bone and skin. Reserve cooking liquid.
- 2
Chop onion and mince garlic.
- 3
In a separate large pot or Dutch oven, heat lard or oil. Sauté onion until softened.
- 4
Add minced garlic, paprika powder, smoked paprika, and caraway seeds. Cook for 1 minute.
- 5
Add sauerkraut (rinsed if needed) and the shredded smoked pork.
- 6
Pour in reserved pork cooking liquid and/or broth. Bring to a simmer.
- 7
Cover and cook for at least 30 minutes to allow flavors to meld.
- 8
In a small bowl, whisk together sour cream and flour. Stir into the goulash to thicken. Simmer for 5-10 minutes.
- 9
Season with salt and black pepper to taste. Be mindful of the saltiness from the smoked hock.
- 10
Serve hot, garnished with a dollop of sour cream and chopped chives.
