Székely Goulash

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Original Recipe


  • 1/2-pound bacon (pork belly) cut into 1/4” pieces
  • 1/2-pound knoblauch wurst (kolbassa) cut into small pieces (e.g., 1/4” slices)
  • 2 pounds of pork loin cut into small pieces
  • 2 large onions, chopped
  • 2 cloves garlic
  • 1 tin tomato paste
  • 1 tbsp paprika
  • 1 tsp caraway seeds
  • Sauerkraut
  • 1 white cabbage, sliced
  1. Fry bacon in a large pot 5-10 minutes
  2. Add knoblauch wurst, and pork loin, cook for 5-10 minutes
  3. Remove excess fat if desired
  4. Add onions, garlic, caraway seeds, tomato paste, and paprika, simmer for 30-45 minutes
  5. Add sauerkraut and simmer for 30-45 minutes
  6. Add cabbage. Let the cabbage sit on top of the sauce to steam until it softens and reduced in volume. Then stir in a simmer for 15-18 minutes and serve