Winter is a great time to enjoy Central European goulash. Previously, I posted a recipe for a beef goulash famous in the Czech city of Znojmo (with pickles). Find it by clicking here. Below, I share a pork goulash inspired by one made famous in Szeged, Hungary (with sauerkraut). Truth is, there are many types of goulash served throughout Central Europe, including Czech Republic. Perhaps I’ll post about one of these others in the future.
Czechs love their sauerkraut, and in addition to it just tasting so good, it is full of nutrients.
Makes 4 servings
- 1 medium onion, chopped
- 1 ½ lbs (700 g) pork shoulder, cut into large cubes
- 1 Tbs butter
- 1 Tbs or more of lard or bacon fat
- Salt and freshly ground pepper, to taste (remember the sauerkraut is salty)
- 1 Tbs ground sweet paprika
- 1 to ½ cups (around 300 ml) water
- 4 allspice balls
- 1 large (or 2 small) bay leaves
- Optional: 1/2 to 1 tsp caraway seeds
- 10 oz (250 to 275 g) sauerkraut, drained but with some brine reserved
- ¾ cup (200 ml) or more whipping cream
- Spaetzle, boiled potatoes, or Czech bread dumplings as sides
Chop the onion and then cut the pork into meat cubes. Heat the butter with lard/bacon fat in a pot and then fry the onion until it starts to turn golden. Remove to a small bowl and set aside. Add the pork to the pot (with extra fat, if needed), salt and pepper it and fry until well-seared on all sides.
Add the onions back to the pot with the pork. Stir in the paprika to fully coat everything. Then stir in about 1 cup (300 ml) of water (or even chicken broth), or until the pork cubes are barely covered. Add allspice balls, bay leaf, and optional caraway seeds (I like to use them). Cover the pot with a lid and simmer until the meat is soft, about 1 hour, or more, adding a bit of extra liquid during the process, if needed. Or for speedier cooking, pressure cook for about 15 minutes.
Add the sauerkraut and a portion of the reserved brine to the pot and cook for about 8 minutes, uncovered. Turn down heat to low, and then stir in the cream and let it simmer lightly for 2 to 3 minutes. Add salt to taste, if needed. If you like more of a saucy goulash, feel free to add in a bit more cream.
Like other types of stew, though this tastes good when first made, it is even yummier the next day reheated from the refrigerator. The pork cubes marinate further and the sauce becomes richer and more flavorful.
Want to explore other types of goulash?
See a beef-based goulash containing pickles at Beef Goulash Znojmo Style (Znojemský guláš).
What to serve with goulash?
Starchy sides like spaetzle, boiled potatoes, or Czech bread dumplings (pictured) go well with this type of goulash. I’ve posted a recipe for Czech Carlsbad (Karlovy Vary) bread dumplings here.
Beer is obviously a standard must with this goulash.