Hungarian Treasure (Szekely Gulyas)
Here’s a traditional Hungarian Treasure – Székely Gulyás (Székelykáposzta).
Despite the name, it’s not a soup but a rich pork-and-sauerkraut stew, deeply paprika-forward and comforting.
Székely Gulyás (Hungarian Treasure)
Ingredients
- 2 tbsp lard or vegetable oil
- 1 large onion, finely chopped
- 1½ lbs (700 g) pork shoulder or pork butt, cubed
- 2 tbsp Hungarian sweet paprika
- ½ tsp hot paprika (optional)
- 2 cloves garlic, minced
- 1 tsp caraway seeds
- Salt and black pepper, to taste
- 1 tbsp tomato paste (optional but common)
- 1½ cups sauerkraut, drained (do not rinse unless very sour)
- 1 cup pork or beef broth (or water)
- ½ cup sour cream
- 1 tbsp flour (optional, for thickening)
Instructions
- Build the base
Heat lard in a heavy pot. Add onion and cook slowly until golden. - Paprika moment (important)
Remove pot briefly from heat. Stir in sweet and hot paprika so it doesn’t burn. - Add pork & spices
Return to heat. Add pork, garlic, caraway seeds, salt, and pepper.
Stir until meat is coated and lightly seared. - Simmer
Stir in tomato paste (if using). Add broth just to barely cover meat.
Cover and simmer gently 45–60 minutes, until pork is tender. - Add sauerkraut
Stir in sauerkraut and cook another 20–30 minutes. - Finish creamy
Mix sour cream with flour (if using). Stir into stew and gently heat—do not boil. - Rest & serve
Let sit 10 minutes before serving.
How It’s Traditionally Served
- With nokedli (Hungarian dumplings)
- Or boiled potatoes
- Fresh bread on the side
- Extra sour cream on top
Tips from Hungarian Kitchens 🇭🇺
- Always use real Hungarian paprika
- Pork shoulder gives the best texture
- Flavor improves overnight—this dish is even better reheated
If you’d like, I can also share:
- Slow cooker Székely gulyás
- Authentic Transylvanian version
- Low-carb or dairy-free adaptation
- Or explain why it’s called “Székely” gulyás
