Pork Goulash with Sauerkraut
Christmas Recipes Budget Recipes Meat Dishes Hungarian
The pig has been slaughtered, the barrel sauerkraut has fermented, so it's time for a Szeged goulash.
Ingredients
600 g pork neck
300 g shredded sauerkraut
2 medium onions (about 300 g)
20 g sweet paprika (for authenticity, use Szeged paprika)
1/2 teaspoon ground caraway
1 sprig thyme (can be dried)
2 heaping tablespoons sour cream (fermented)
1 tablespoon lard (or 2 tablespoons oil)
salt, black pepper
Servings: 4-5
How to prepare pork goulash with sauerkraut
- Cut the meat into bite-sized cubes (about 2 cm). Squeeze the sauerkraut well to remove the brine. Reserve 2 tablespoons of the brine. Taste it and only if it's extremely salty or very sour, soak it in cold water for 10 minutes, then squeeze well. Finely chop the onion.
- Heat the fat in a cast iron pot. Add the meat and fry over high heat just until it changes color and starts to brown. Remove with a spatula to a plate.
- Add the onion to the remaining fat and saute over low heat until lightly caramelized, about 20 minutes, stirring often especially towards the end.
- Remove the pot from heat and add the paprika and caraway. Mix well. Deglaze with 1 cup of water and return the pot to the heat. Bring to a boil.
- Add the meat and stir. If desired, you can add a few slices of smoked meat among the pork. Add the sauerkraut and stir. Add a little more hot water (about 200 ml). The contents won't be completely covered by liquid but that's ok, both the cabbage and meat will release more liquid. Season with ground pepper. No salt is needed yet, the sauerkraut should be salty enough.
- Sprinkle some caraway seeds on top and add the thyme torn into 2-3 pieces. When the pot starts to boil, cover with aluminum foil and a lid and put the pot in the oven at 150C for 2 hours. After 1.5 hours you can check the contents and if there's too much liquid (this depends on the meat and cabbage), you can leave the last half hour uncovered to reduce a bit. At the end you should have a little liquid on the food, it shouldn't be completely reduced, it should be like a stew with sauce.
- Check that the cabbage and meat are cooked after this time. Taste for salt and caraway. Add more if needed. If desired, degrease the dish by skimming the fat collected on top with a spoon. Add the reserved brine.
- Mix the sour cream well with a few tablespoons of liquid from the pot. Pour the cream into the pot and stir vigorously.
- Serve warm, with extra sour cream and rustic bread.
Quickly searing the meat
Sauteing the onion
Adding paprika and caraway
Adding first cup of water and bringing to a boil
Adding the meat
Adding the sauerkraut
After 2 hours of cooking
Adding the sour cream
