Pork Goulash with Sauerkraut

    1 hour 40 minutes

    This traditional goulash from Slovakia, called 'Segedin goulash,' consists of pork and sauerkraut and is sure to be a winter favourite.

    1 person made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 2 large brown onions, chopped
    • 400g pork shoulder, cut into 3cm cubes
    • 1 cup water, or as needed
    • 1 tablespoon tomato paste
    • 1 tablespoon ground sweet paprika
    • 1/2 teaspoon caraway seeds
    • salt to taste
    • 2 tablespoons plain flour
    • Sauerkraut
    • 30g butter
    • 1 brown onion, chopped
    • 1 (440g) tin sauerkraut, drained
    • 1/2 cup water
    • 1/2 teaspoon caraway seeds, or to taste
    • salt to taste

    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Heat oil in a heavy-bottomed large saucepan over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
    2. Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for 10 minutes or until pork is tender.
    3. Make sauerkraut

    4. Heat butter in a medium saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
    5. Mix sauerkraut with goulash before serving.

    Cook's Note:

    If the sauerkraut you are using is very sour, it is a good idea to rinse it under cold running water and then drain it before using.

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    Reviews in English (1)


    This was not what I was expecting. My MIL from Austria who married my Hungarian FIL learned to make Szegedin goulash and would never have used tomato product or this dryish way of cooking it. There are some other sites with the real thing.  -  23 Mar 2019  (Review from Allrecipes USA and Canada)