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Slovak Pork Goulash with Sauerkraut

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"This traditional goulash from Slovakia is called 'Segedin goulash' and consists of pork and sauerkraut and is a winter favorite in my family."
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Ingredients

1 h 40 m servings 290 cals
Original recipe yields 4 servings

Directions

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  1. Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
  2. Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
  3. Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
  4. Mix sauerkraut with goulash before serving.

Footnotes

  • Cook's Note:
  • If the sauerkraut you are using is very sour, it is a good idea to rinse it under cold running water and then drain it before using.

Nutrition Facts


Per Serving: 290 calories; 16.8 g fat; 22.7 g carbohydrates; 14.4 g protein; 47 mg cholesterol; 1014 mg sodium. Full nutrition

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