| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Prep: | 40 min |
| Cook: | 4 hr |
| Yield: | 10 servings |
Ingredients
- 2 1/2 pounds pork (boneless picnic or loin)
- 4 cups chicken broth
- 1/2 pound bacon roughly diced
- 3 onions, sliced
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons paprika
- 2 tablespoons caraway seeds
- 5 pounds sauerkraut
- 1 potato, finely grated
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1/4 cup sugar
Instructions
- Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
- Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
- While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
- Remove the goulash from the oven and transfer it to a serving bowl.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 491 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 32 g |
| Cholesterol | 97 mg |
| Sodium | 1850 mg |
Reviews
I have made this many times and everyone who tries it loves it. Kramarczek’s Deli serves this in their deli in North Minneapolis, MN
Couple of ideas:
1. I cook the bacon and onions in the dutch oven first then add the pork and broth.
2. Tablespoon of pepper?. I’m thinking a teaspoon. Also I use half the salt.
3. 5 lbs of sauerkraut is a lot. I usually just throw in one bag, 2 lbs.
This is wonderful. My Hungarian grandma calls this szekely goulash – some call it szeged goulash depending upon what story you believe. One is that a famous poet Jozef Szekely came into a restaurant late at night and all they had was sauerkraut and pork, so they mixed it together and he liked it, so it became a popular dish in Hungary. Don’t know if it’s a true story, but the goulash is so good! And it isn’t Szekely Goulash without the sauerkraut, so please don’t leave it out! And I don’t believe there is tomato sauce of any kind in a true szekely goulash, so people shouldn’t change ingredients then give it poor ratings because it is not the same dish.
I made this tonight for dinner.It was ok.I had to add some bbq sauce to the meat and broth once I put it in a bowl.I didn’t make it with sauerkraut but did slice up 4 yellow onions.Next time I make this I will add tomato paste to the liquid.
Great! Reminds me of home.
Delicious! Made this after seeing it on DDD and my friends all loved during the football games. Definately comfort food.
Believe the name of the recipe is Szegedi Gulyas. Tasty. Made it many times prior to this particular recipe