Slow cooker Szekely goulash with pork and sauerkraut
A Hungarian pork and sauerkraut stew with sweet paprika and caraway, finished with a spoonful of soured cream. Tangy, rich and very comforting.
- Time8 hrs 20
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 617kcal
- 14.2gcarbs
- 7.1gof which sugars
- 45.5gfat
- 18.1gsaturates
- 39gprotein
- 4.9gfibre
- 6.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a medium heat. Soften the onions for 8 minutes until golden. Add the garlic, paprika, caraway and tomato purée and stir for 1 minute. Take off the heat straight away so the paprika does not turn bitter.
9 min - 2
Tip the pork into the slow cooker. Scrape in the onion mixture, then add the water, bay leaves and salt and mix well.
- 3
Squeeze out the sauerkraut well. If it is very sharp, rinse it briefly under cold water first. Spread it over the pork.
- 4
Cover and cook on low for 8 hours, or on high for 5 hours, until the pork is tender and the sauerkraut is soft and mellow.
480 min - 5
Remove the bay leaves and stir everything well. Taste and add a pinch more salt if needed.
- 6
Serve in bowls with a spoonful of soured cream and dill on top, with boiled potatoes or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
