Székelygulyás (Székely Goulash with Pork and Sauerkraut)
Tender pork and tangy sauerkraut simmered with paprika and caraway, finished with a swirl of soured cream.
- Time1 hr 50
- LevelEasy
- Costabout £2.05 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
- 667kcal
- 16.3gcarbs
- 8.5gof which sugars
- 50.1gfat
- 19.9gsaturates
- 39.1gprotein
- 5.6gfibre
- 6.5gsalt
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 heavy pan over a medium heat. Cook the onions for 8 minutes until soft and golden.
8 min - 2
Take the pan off the heat and stir in the paprika, garlic and caraway. Add the pork and salt and stir until coated.
- 3
Return to the heat, add the tomato purée and cook for 3 minutes, stirring. Pour in the water, add the bay leaf and bring to a simmer. Cover and cook gently for 45 minutes.
45 min - 4
If the sauerkraut is very sharp, rinse it briefly under the cold tap. Squeeze it dry and stir it into the pork. Cover and cook for another 40 minutes until the pork is soft and the sauce has thickened slightly.
40 min - 5
Stir a ladleful of the hot sauce into the soured cream to loosen it, then stir it all back into the pot off the heat so it does not split.
- 6
Scatter over the dill and serve with boiled potatoes or crusty bread (use gluten free bread if needed).
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.
