Pork & Sauerkraut Goulash

This is old-school Central European comfort food. Cubed pork shoulder browned in its own fat, then slow-simmered with sauerkraut, paprika, and canned tomatoes until the meat falls apart at the touch of a fork.

The sauerkraut with caraway seeds does something special here. That tangy, fermented bite cuts right through the richness of the pork shoulder, and the caraway adds a warm, anise-like aroma that’s classic in Hungarian and German stews. Don’t rinse the sauerkraut. You want all that brine flavor in the pot.

Simmering very slowly for the full hour is key if you want tender pork. Shoulder is a working muscle loaded with connective tissue, and only low, patient heat breaks that collagen down into the silky gelatin that makes the broth feel thick and luscious.

A generous spoonful of cold sour cream on top of the hot goulash is the finishing touch. The contrast of cool and creamy against the tangy, smoky stew is what makes this dish.

Pro Tips

• Brown the pork in batches. Crowded meat steams and turns grey instead of developing that caramelized crust.
• Use Hungarian paprika if you can find it. The flavor is noticeably deeper and sweeter than generic supermarket paprika.
• Add the paprika with the vegetables, not directly to the hot fat. Paprika burns easily and turns bitter.
• This goulash is even better the next day. The flavors meld overnight in the fridge.

Variations

• Stir in a tablespoon of Dijon mustard with the sour cream for extra tang.
• Serve over egg noodles or with crusty rye bread to soak up the broth.
• Add smoked paprika instead of sweet for a deeper, smokier character.