Classic Hungarian goulash (Székely Gulyás)

Step 1/5

• 250 g pork shoulder
• 1⅓ tbsp vegetable oil
• ⅓ tbsp sweet paprika powder
• ⅛ tbsp smoked paprika powder

• cutting board
• knife
• bowl (large)

Cut pork shoulder into chunks. Toss with vegetable oil, sweet paprika powder, and smoked paprika powder. Let marinate for at least 2 hrs. in the fridge.

Step 2/5

• 100 g onions
• ⅓ clove garlic

Peel onions and garlic and chop.

Step 3/5

• ⅓ tsp tomato paste

• pot (heavy-bottomed)
• rubber spatula

Sear the pork in batches in a heavy-bottomed pot over high heat. Remove from the pot then add the onion and garlic and fry until transparent. Add tomato paste and fry briefly, then add any remaining meat marinade.

Step 4/5

• 33⅓ ml white wine
• 200 ml vegetable broth
• ⅛ tsp caraway seed
• ⅓ bay leaf
• salt
• pepper

Put the pork back in the pot with the onions and season with salt and pepper. Deglaze with white wine and vegetable stock. Add caraway seeds and bay leaf, cover, and let simmer for approx. 1 hour.

Step 5/5

• 133⅓ g sauerkraut
• salt
• pepper
• sour cream (for serving)

Add sauerkraut then let cook approx. 30 min more. Season with salt and pepper. Serve the goulash with a dollop of sour cream. Enjoy!

Enjoy your meal!