Name: Austro-Hungarian Sauerkraut Goulash (Szegediner Gulasch)
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 8
Cuisine: Fusion
Ingredients: 8 ounces (225 g) thick-cut or slab bacon, diced; 2 1/2 pounds (1.1 kg) boneless pork shoulder, cut into 1-inch-thick steaks; Kosher salt; 2 medium yellow onions (1 pound; 453 g), thinly sliced; 4 medium cloves garlic, minced; 1 tablespoon tomato paste; 2 1/2 tablespoons Hungarian sweet paprika; 1/2 tablespoon Hungarian hot paprika; 2 teaspoons dried marjoram; 1 teaspoon ground caraway seed; Freshly ground black pepper; 1 quart homemade beef stock, chicken stock, vegetable stock, or low-sodium store-bought chicken broth; 3 pounds (1.4 kg) sauerkraut in brine, drained (about 1 3/4 pounds / 794 g once drained); 1 tablespoon all-purpose flour; 1/4 cup (60 g) sour cream, plus more for serving; 3 tablespoons (60 g) heavy cream, half and half, or milk

Austro-Hungarian Sauerkraut Goulash (Szegediner Gulasch)

Pork shoulder, paprika, and sauerkraut simmer into a bright, hearty goulash. Add the kraut midway and finish with sour cream for a silky, clinging sauce.

3 hr total 15 min prep 2 hr 45 min cook 8

Instructions

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1 In a Dutch oven or large, heavy-bottomed pot, cook bacon over medium heat, stirring frequently, until fat has rendered and bacon is moderately browned, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a large bowl and set aside. Season pork shoulder all over with salt. Increase heat to high and, working in batches, sear steaks in bacon fat until browned on both sides, about 6 minutes per side. Transfer steaks to a work surface.
2 Add onions to pot, season lightly with salt, and cook over medium-high heat, stirring often, until soft and starting to brown, about 15 minutes. While onions are cooking, cut pork steaks into 1-inch cubes and transfer to bowl with bacon along with any juices.
3 Stir garlic and tomato paste into onions and cook for 1 minute. Stir in sweet and hot paprika, marjoram, caraway, and a generous grinding of black pepper; cook for 1 minute.
4 Return bacon, pork shoulder, and any accumulated juices back to the pot along with the broth or stock, stirring to combine. Bring to a simmer over high heat, then reduce heat and simmer gently for 1 hour.
5 Stir in drained sauerkraut and continue to simmer until pork is tender and kraut is tender but not completely mushy, about 45 minutes. Meanwhile, in a small bowl, stir flour into sour cream until no lumps remain. Stir cream (or milk or water) into sour cream to thin, then stir sour cream mixture into stew and simmer very gently until broth is very slightly thickened, about 3 minutes. Season with salt, if needed, and serve, dolloping more sour cream on top of each bowl.