Hungarian Goulash with Pork and Sauerkraut

Pork and sauerkraut goulash in serving bowl with boiled potatoes.

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5 from 8 votes

Hungarian Goulash with Pork and Sauerkraut

Creamy goulash with beef, pork, sausage and sauerkraut and lots of Hungarian paprika.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: Hungarian

Servings: servings

Calories: 609kcal

Author: Kelly Wildenhaus

Ingredients

¾ lb Hungarian sausage (smoked with paprika, like kolbasz), sliced cross-wise in ½-inch rounds ~ or other smoked sausage like kielbasa
1½ lbs boneless beef chuck, cut in 1½-inch pieces
1½ lbs boneless pork shoulder, cut in 1½-inch pieces
⅓ cup bacon drippings or vegetable oil ~ I prefer the bacon fat, use that if you can
4 lbs yellow onions, finely chopped (about 4 large onions)
⅓ cup sweet Hungarian paprika
½ teaspoon smoked paprika ~ I added a little smoked paprika to make up for the fact I used Polska Kielbasa because I couldn't find Hungarian smoked sausage
1 lb sauerkraut, drained (but not rinsed)
3-4 cups chicken stock, preferably homemade, just enough to cover mixture
4 bay leaves
½ teaspoon dried thyme
Kosher salt and fresh cracked black pepper
1 cup sour cream
Snipped chives, optional, for serving

Instructions

In large skillet, fry sausage rounds until lightly browned on both sides. Remove to paper towel-lined plate and set aside. Add half the beef and pork to the same skillet and brown all over, about 4-5 minutes a side. Transfer browned meat to a plate.
In large enameled cast-iron Dutch oven, heat bacon fat and then add onions. Cook over moderate heat until softened and very lightly browned, about 10-12 minutes. Sprinkle the paprika(s) over the onions and stir and cook for 5 more minutes.
Stir in the beef and pork pieces, sauerkraut, bay leaves, thyme and enough stock to just cover the meat/sauerkraut mixture (3 to 4 cups). Bring to boil, cover and reduce heat and simmer for 1 hour.
Add the smoked sausage and continue simmering, covered, until the beef and pork are very tender, about another hour. Season with salt and pepper and let cool. Cover and refrigerate overnight.
Reheat the goulash until very hot, remove bay leaves. Stir in one cup of sour cream and heat until warmed through. Check for salt and pepper, sprinkle with chives and serve, with egg noodles or boiled potatoes and extra sour cream on the side.

Notes

The dishes I grew up on usually had some caraway seed in them, especially my mom's sauerkraut. You certainly could add some here, along with the paprika.

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