Slovak Pork Goulash with Sauerkraut

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

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 290 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup water
• 2 tablespoons vegetable oil
• 1 onion, chopped
• salt to taste
• 1 tablespoon tomato paste
• 1 cup water, or as needed
• ½ teaspoon caraway seeds
• 2 large onions, chopped
• ½ teaspoon caraway seeds, or to taste
• ¾ pound pork shoulder, cut into cubes
• 1 tablespoon ground sweet paprika
• 18 ounces sauerkraut, drained

Recipe Instructions

Step 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.

Step 2

Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.

Step 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.

Step 4

Mix sauerkraut with goulash before serving.