Szekely Goulash

Szekely Goulash Recipe

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Vicki Butts (lazyme)


This goulash is a specialty of Szekely, the southern part of Hungary.

This goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it.


☆☆☆☆☆ 0 votes

15 Min
4 Hr 20 Min
Stove Top


  • 2 lb
    sauerkraut, rinsed and drained
  • 1 Tbsp
    caraway seeds
  • 2 tsp
    butter (or oil or bacon drippings)
  • 1 lb
    pork shoulder, cut into large bite sized pieces
  • 2
    garlic cloves, finely chopped
  • 1 lb
    hungarian sausage or polish sausage, sliced into large bite size rounds
  • 1 large
    onion, chopped
  • 1
    green bell pepper, chopped
  • 1 Tbsp
    hungarian paprika
  • 2 c
    sour cream
  • ·
    cayenne pepper, optional

How to Make Szekely Goulash


  1. Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
  2. In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
  3. Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. (You can add some cayenne at this point, if desired.)
  4. Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.

Printable Recipe Card

About Szekely Goulash

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hungarian

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