Easy Székely Gulyás Recipe – Hungarian Comfort Food at Its Best
Hungarian Székely Gulyás
Today on the Takrecipe website, we bring you Székely Gulyás, a comforting Hungarian dish that combines the rich flavors of pork, sauerkraut, and paprika into a soul-warming stew. Despite its name, it is not a traditional gulyás (goulash) but a unique fusion of pork pörkölt (stew) and the tangy taste of sauerkraut. Originating in Transylvania and popular across Hungary, this dish offers the perfect balance of savory, smoky, and slightly sour notes, making it a favorite during the colder months. Paired with fresh bread or dumplings, Székely Gulyás is a satisfying meal that embodies the essence of Hungarian home cooking.
Ingredients (Serves 4)
- 600g (1.3 lbs) pork shoulder or pork leg, cut into cubes
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp lard or vegetable oil
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika (optional)
- 1 tsp caraway seeds
- 500g (1.1 lbs) sauerkraut, drained and rinsed
- 1 medium tomato, chopped (or 2 tbsp tomato paste)
- 1 medium bell pepper, diced
- 1 ½ cups (375ml) beef or pork broth
- 1 bay leaf
- Salt and black pepper to taste
- 150ml (⅔ cup) sour cream (plus extra for serving)
- 1 tbsp flour (for thickening, optional)
- Fresh parsley, for garnish
- Crusty bread or dumplings, for serving
Prepare the Base of the Stew
In a large pot or Dutch oven, heat the lard (or oil) over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the Pork and Paprika
Increase the heat to medium-high and add the cubed pork, searing it until it is browned on all sides. This step enhances the flavor. Once browned, sprinkle in the Hungarian sweet paprika, smoked paprika (if using), and caraway seeds. Stir quickly to coat the meat, being careful not to burn the paprika, as it can turn bitter.
Build the Stew
Add the chopped tomato (or tomato paste) and diced bell pepper to the pot. Stir well, then pour in the broth, making sure the meat is mostly covered. Toss in the bay leaf and season with salt and pepper to taste. Reduce the heat to low, cover, and let it simmer gently for about 45 minutes, stirring occasionally.
Incorporate the Sauerkraut
After 45 minutes, add the drained and rinsed sauerkraut to the stew. Stir well to combine, then cover and continue cooking for another 30 minutes, allowing the flavors to meld together.
Thicken the Stew (Optional)
If you prefer a slightly thicker stew, mix 1 tablespoon of flour with a few tablespoons of water to create a smooth slurry. Stir it into the stew and let it simmer for an additional 5 minutes.
Finish with Sour Cream
Turn off the heat and stir in 150ml of sour cream, ensuring it is well incorporated into the stew. Taste and adjust seasoning if necessary.
Serve and Garnish
Ladle the Székely Gulyás into bowls and garnish with fresh parsley. Serve hot with a dollop of extra sour cream on top and a side of crusty bread or dumplings for a complete meal.
Tips:
Adjust the Sourness
🟢If the sauerkraut is too tangy, rinse it thoroughly under cold water before adding it to the stew. If you prefer a stronger flavor, use it straight from the jar.
Choose the Right Cut of Pork
🟢Pork shoulder or leg works best because they become tender and flavorful after slow cooking. Avoid lean cuts as they may become dry.
Enhance the Flavor
🟢For extra depth, you can add a splash of white wine or a teaspoon of sugar to balance the acidity of the sauerkraut.