Székely Gulyás
A Hungarian pork stew braised with sauerkraut, paprika, and sour cream until tender and tangy. Rich, warming, and authentically Eastern European.
- Total time
- 75 min
- Servings
- 4
- Calories
- 428
- Protein
- 38g
Ingredients
- 1.5 lbs pork shoulder, boneless
- 2 medium onions
- 2 cups sauerkraut, drained
- 2 tablespoons paprika, ground
- 2 cups beef or chicken broth
- ¾ cup sour cream
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- ½ teaspoon caraway seeds (optional)
Instructions
- 1
Cut the pork shoulder into 1.5-inch cubes by first slicing lengthwise with the grain into 1.5-inch-thick planks, then crosswise into cubes, so each piece is roughly 1.5 inches on all sides.
- 2
Cut each onion in half from root to tip, then lay each half flat and slice lengthwise from root to tip into thin half-moon pieces about 1/4 inch wide.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Place a large heavy pot (5–6 quart capacity) over medium-high heat and add 2 tablespoons of neutral oil, letting it heat until it shimmers and moves freely when you tilt the pan, about 90 seconds.
- 5
Working in two batches to avoid crowding, add the pork cubes to the hot oil and cook without stirring for 3 minutes until the bottoms turn golden brown, then stir and cook another 2 minutes until most sides are browned.
- 6
Transfer the browned pork to a clean plate or bowl, leaving any oil in the pot.
- 7
Add the sliced onions to the same pot and stir once every 30 seconds for 5 minutes, until they are soft and turn a light golden color around the edges.
- 8
Stir in the minced garlic and cook, stirring constantly, for 30 seconds until it smells strongly fragrant.
- 9
Sprinkle the paprika (2 tablespoons) into the pot and stir constantly for 30 seconds to 'bloom' it—the oil will become red and fragrant.
- 10
Return the pork to the pot and stir well to coat with the paprika mixture.
- 11
Pour in the broth (2 cups) and stir in the tomato paste (1 tablespoon) until no lumps remain, then add the caraway seeds if using.
- 12
Bring the liquid to a boil over medium-high heat—you'll see large bubbles breaking the surface—then reduce heat to low, cover with a lid, and simmer for 45 minutes.
- 13
Remove the lid and stir in the drained sauerkraut (2 cups), mixing well so it is submerged in the liquid.
- 14
Cover again and simmer on low heat for another 15 minutes until the pork is very tender when pierced with a fork and the sauerkraut is heated through.
- 15
Remove the pot from heat and let it sit uncovered for 5 minutes to cool slightly.
- 16
Stir the sour cream (0.75 cup) into the stew in the pot, stirring slowly until it is fully incorporated and the liquid looks creamy and light.
- 17
Ladle the gulyás into bowls, making sure each serving has both broth and pork, then serve hot.
Tools you’ll need
- cutting board
- sharp chef's knife
- large heavy pot (5–6 quart capacity with lid)
- wooden spoon or silicone spatula
- plate or bowl for staging
- ladle
- measuring cups and spoons
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