This pork and sauerkraut dish is a classic Hungarian-style goulash. It's a flavorful mixture of boneless pork and sauerkraut. The pork is cooked with beef broth and seasonings, and then about halfway through the cooking time, the sauerkraut and paprika are added. Sour cream is added to the slow cooker just before the dish is done, making a rich and savory sauce. Caraway seeds and garlic season the dish—if you aren't a fan, you may leave the caraway seeds out.
Another plus is that the meat can be cooked a day in advance and then finished with the sauerkraut and sour cream the next day. So whatever your schedule may be, you can probably fit this dish into it. And leftovers are even tastier the next day!
Tomatoes are not included in this version, but they are often added to a traditional goulash (szekelygulyas). Add a diced fresh tomato about 30 minutes before the dish is done if you'd like, or add a cup of diced canned tomatoes. Feel free to add fresh sliced onions to the slow cooker along with the pork.
- 2 pounds boneless pork
- 1 packet dry onion soup mix
- 1-2 tablespoons chopped fresh dill (or about 2 teaspoons dry dill weed)
- 1 clove garlic, minced
- Optional: 1 teaspoon caraway seeds
- 1 (10 3/4 oz) can condensed beef broth (undiluted, or 1 1/2 cups strong low sodium beef stock)
- 2 pounds sauerkraut (drained)
- 3 tablespoons paprika (sweet, Hungarian-style)
- 2-3 cups sour cream (or part heavy cream)
- Optional: fresh chopped parsley
- Pat the pork with paper towels to dry. Trim any visible excess fat from the meat and then cut it into bite-size 1-inch pieces.
- In the slow cooker, combine the pork, onions, dill, garlic, caraway seeds (if using), and beef broth. Cover and cook on low for 4 hours. At this point, you can continue with the recipe or refrigerate the pork overnight. If the meat was fatty, skim excess fat from the broth.
- Drain the sauerkraut and add it to the pork. Add the paprika and stir to blend. Cover and cook on low for 3 to 4 hours longer or until meat is very tender.
- Add the sour cream and heat for about 10 to 15 minutes longer, or until hot. Don't let it boil.
- Serve the pork and sauerkraut with a garnish of fresh chopped parsley or extra dill, if desired.
Choose country-style ribs, pork shoulder, or shoulder chops. Avoid very lean cuts of pork, such as pork tenderloin or very lean loin, as they tend to become dry when cooked for a long period of time.