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Traditional Székely cabbage with juicy pork and sauerkraut, served with sour cream.
Székely cabbage with pork and sauerkraut, enriched with sour cream.

Székely goulash (pork and sauerkraut stew)

Author: Flavelo
Recipes Main Courses
This dish is one of the most brilliant 'hybrids' of Hungarian cuisine, combining the depth of stew with the freshness of sauerkraut. Legend has it that archivist József Székely had the idea to mix leftover stew and cabbage pottage. The secret lies in slow, combined braising: meat fibres fall apart to butter-softness in the acidic environment, whilst the cabbage takes on the taste of the smoky-paprika juices.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 5 servings
🔥 Calories 600 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large capacity, heavy-bottomed pot or cauldron
  • Chopping board and sharp knife for dicing meat
  • Wooden spoon for stirring
  • Small bowl for mixing thickener
  • Ladle

Allergen Information

⚠️ Milk

Instructions

1 ✓

Taste the cabbage. If too salty or intense, wash in cold water, then squeeze out thoroughly.

Tip: The acidity of fermented cabbage defines the dish's character, but too much salt can overpower the meat.
2 ✓

Sauté the finely chopped onion in the fat until translucent. Remove from heat, stir in the paprika, and pour on a splash of water.

Tip: Paprika must not burn in hot fat as it becomes bitter (carbonisation instead of caramelisation). Water stops the temperature rising.
3 ✓

Return to heat, add meat, and fry on high heat until whitened. Add crushed garlic, caraway, and bay leaves.

Tip: Searing the meat creates deeper flavours in the stew juices.
4 ✓

Pour a little water underneath, cover, and braise meat until half-cooked (approx. 45-50 minutes).

Tip: Pork needs time for connective tissues (collagen) to start gelatinising, making it tender.
5 ✓

Add squeezed cabbage, mix, and top up water just to cover. Continue cooking on slow fire until meat is fully tender (another 30-40 minutes).

Tip: The acid content of cabbage can slow down meat softening, hence the pre-cooking.
6 ✓

Before serving, mix the sour cream with a ladleful of hot juice (tempering), then pour back into the pot. Bring to a boil once.

Tip: If you pour cold sour cream into hot food, proteins precipitate and it becomes gritty. Tempering gives a smooth, creamy emulsion.

Recipe FAQ

Why did the meat stay hard?
You likely didn't give it enough time. Pork shoulder needs at least 90 minutes on low heat for fibres to soften.
It became too sour, what to do?
Wash the cabbage before cooking, or add a little sugar or more sour cream at the end to balance.

Ingredients

  • 800 g Sauerkraut
  • 500 g Pork shoulder or leg (diced into 2-3 cm cubes)
  • 1 head Onion
  • 2 cloves Garlic
  • 1 heaped tbsp Sweet paprika
  • 0.5 tsp Salt (careful!)
  • 1 tsp Whole caraway seeds
  • 300 g Sour cream (20%)
  • 2 tbsp Lard or oil
  • 2 pcs Bay leaves