Edie’s Favorite Fall Dish: Hungarian Szekely Goulash

Szekely Goulash | Photo: Ye Olde Kitchen

It’s October and fall is in full-swing! Edie loves to cook, and she wanted to share her favorite fall dish with all of you: Hungarian Szekely Goulash. It’s rich, warm, and flavorful; perfect for a chilly day with your loved ones.

For the recipe, see below:

Hungarian Szekely Goulash

Ingredients (for 4 servings)

1.5 lbs Pork

2 lbs Sauerkraut, fresh and drained

2 Onions, sliced/chopped

1 Green Pepper

Dash of Salt and Pepper

1 TSP Caraway seeds

1/4 cup Paprika

3/4 cup Sour Cream


  1. Brown the pork, onions, and bell pepper in a large pan.
  2. Season with S&P and add Caraway seeds.
  3. Stir in the sauerkraut (be sure it’s rinsed and drained)
  4. Reduce heat, cover and simmer for 2 hours, stir occasionally. Cook until pork is nice & soft; add water if needed.
  5. 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
  6. Serve over mashed potatoes.