Hungarian Szekelygulyas is a comforting, hearty stew blending tender pork with tangy sauerkraut and warm spices. This authentic recipe delivers rich, balanced flavors that are perfect for cozy dinners, served alongside dumplings, potatoes, or crusty bread.
Ingredients:
- 1 lb pork shoulder or pork stew meat, cut into 1-inch cubes
- 3 tablespoons lard or unsalted butter
- 1 cup yellow onion, thinly sliced
- 1 tablespoon Hungarian sweet paprika
- 2 tablespoons water
- 1 teaspoon salt
- 2 teaspoons caraway seeds
- 1 clove garlic, minced
- 3 cups sauerkraut, drained and rinsed
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Instructions:
- Heat lard or butter in a large pot over medium heat. Add the onions and cook until soft and golden, about 5–6 minutes.
- Remove the pot from heat briefly and stir in the paprika, then add water and return to heat.
- Add the pork, salt, caraway seeds, and garlic. Simmer gently over low to medium heat for about 30 minutes, stirring occasionally.
- Add the sauerkraut and continue cooking until the pork is tender and the sauerkraut is soft, about 15–20 minutes.
- In a small bowl, mix the flour into the sour cream until smooth. Gradually stir into the stew and cook on very low heat for 5–10 minutes, allowing the sauce to thicken.
- Serve hot with dumplings, boiled potatoes, or crusty bread.
