Here is a rich, hearty, authentic-style Hungarian Goulash made with pork and sauerkraut — known in Hungary as Székely Gulyás (Székely Goulash).
It’s tangy, savory, deeply comforting, and perfect with potatoes, dumplings, or crusty bread.

🍲 Hungarian Goulash with Pork and Sauerkraut

(Székely Gulyás)

Ingredients (6 servings)

Main:

2 lbs (900 g) pork shoulder, cut into 1-inch cubes
2 tbsp lard or oil (lard is traditional)
2 medium onions, finely chopped
3–4 cloves garlic, minced
1 ½–2 tbsp Hungarian sweet paprika
½ tbsp hot paprika or a pinch of cayenne (optional)
1 tsp caraway seeds, lightly crushed
1 tsp salt (plus more to taste)
½ tsp black pepper
1–2 bay leaves
1 cup (240 ml) water or light broth
2 cups sauerkraut, drained (but not rinsed, unless very salty)
½ cup sauerkraut juice (optional, for extra tang)
¾–1 cup sour cream
1 tbsp flour (for thickening, optional)

Optional additions:

1 small tomato, chopped (or 2 tbsp tomato paste)
½ cup dry white wine
A handful of diced smoked sausage or bacon for extra depth

Instructions

1. Sauté the onions

Heat lard/oil in a large pot.
Cook the onions on medium heat until soft and lightly golden.

2. Add garlic + spices

Stir in garlic, paprika, caraway, salt, pepper, and bay leaf.
Remove pot from heat briefly when adding paprika so it doesn’t burn.
Return to heat.

3. Brown the pork

Add pork cubes and coat well in the paprika-onion mixture.
Cook 5–7 minutes until lightly browned.

4. Add liquid & simmer

Add:

water/broth
optional tomato or wine

Bring to a simmer.
Cover and cook 45–60 minutes, until the pork is tender.

5. Add sauerkraut

Add the drained sauerkraut (plus sauerkraut juice if using).
Stir and cook another 20–30 minutes to let flavors meld.

6. Finish with sour cream

In a small bowl, mix sour cream with flour (if using).
Stir in a ladle of hot goulash liquid to temper.
Add the sour-cream mixture back into the pot.
Simmer gently 5 minutes, but don’t boil hard.

7. Adjust seasoning

Add more salt, pepper, or paprika to taste.

Serve with:

Boiled or mashed potatoes
Nokedli/Spätzle (Hungarian dumplings)
Crusty bread
A dollop of extra sour cream
Fresh parsley or chives

Flavor Notes

Sauerkraut adds tang and complexity.
Pork shoulder gives melt-in-your-mouth texture.
Paprika + caraway = that unmistakable Hungarian aroma.
Sour cream creates a silky, lightly creamy finish.

If you want, I can give you:
🇭🇺 Classic beef Hungarian goulash
🔥 A spicier version
🥘 A slow-cooker or Instant Pot adaptation
🍽 A lighter, less tangy version

Just tell me!