Szekely Goulash

This is peasant food in the noblest sense of the word.

Szekely goulash is a Hungarian classic that brings together browned pork shoulder, thick slices of kielbasa-style sausage, and tangy sauerkraut in a pot that simmers low and slow for hours until everything melds into one deeply savory, slightly sour, paprika-stained stew.

Caraway seeds perfume the sauerkraut as it softens, onions and garlic add their sweetness, and a generous pour of sour cream stirred in at the very end transforms the broth into something rich and velvety.

Serve it with crusty bread or boiled potatoes and a cold beer. This is the kind of food that warms you from the belly out on a freezing winter night.

Pro Tips

• Rinse the sauerkraut. A quick drain and rinse in a colander tempers the sourness so it doesn’t overpower the pork and paprika.
• Low and slow is the whole point. Four to five hours of gentle simmering turns tough pork shoulder fork-tender and lets the flavors weave together.
• Cool before adding sour cream. Let the pot sit off the heat for 30 minutes so the sour cream blends in smoothly without curdling.
• Use Hungarian paprika if you can find it. It makes a noticeable difference. Sweet Hungarian paprika has a depth that generic paprika simply can’t match.