Szekely Goulash

Recipe by Bergy
READY IN: 1hr 50mins


  • 1 12
    lbs lean leg of pork or 1 1/2 lbs lean pork shoulder, cut into 1 1/2" cubes
  • 2
  • 1 12
    teaspoons salt
  • 2
    tablespoons flour, mixed with the paprika and salt
  • 2
    tablespoons oil
  • 2
    tablespoons onions, finely chopped
  • 2 -3
    tablespoons hot water
  • 3 12
    cups sauerkraut, firmly packed
  • 2
    cups hot water
  • 1 12


  • Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
  • Add the meat to the pot and brown the meat all over.
  • Add 2-3 tbsp hot water.
  • Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
  • Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
  • Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.