STREAMING NOW: Taste in Translation

Szekely Goulash

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Buttered egg noodles, stuffed peppers and you'll have a banquet”
1hr 50mins

Ingredients Nutrition

  • 1 12 lbs lean leg of pork or 1 12 lbs lean pork shoulder, cut into 1 1/2" cubes
  • 2 teaspoons Hungarian paprika
  • 1 12 teaspoons salt
  • 2 tablespoons flour, mixed with the paprika and salt
  • 2 tablespoons oil
  • 2 tablespoons onions, finely chopped
  • 2 -3 tablespoons hot water
  • 3 12 cups sauerkraut, firmly packed
  • 2 cups hot water
  • 1 12 cups sour cream


  1. Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
  2. Add the meat to the pot and brown the meat all over.
  3. Add 2-3 tbsp hot water.
  4. Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
  5. Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
  6. Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a