Dinner · Polish

Pork and Sauerkraut Goulash

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 9, 2026

This hearty Polish-style goulash braises tender pork shoulder with tangy sauerkraut and plenty of paprika until everything turns rich and comforting. It is the kind of one-pot dinner that tastes even better the next day, perfect for a cold evening. Serve it over mashed potatoes, dumplings, or crusty bread to soak up the sauce.

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Pork and Sauerkraut Goulash

Why you'll love this

  • One pot and simple steps make cleanup easy.
  • The sauerkraut adds a bright tang that balances the rich pork.
  • It reheats beautifully, so leftovers are a bonus.
  • Budget-friendly pork shoulder turns meltingly tender.

EveryDayMeal recipe

Pork and Sauerkraut Goulash

Prep
15m
Cook
80m
Total
95m
Serves
4
Level
Easy

Ingredients

  • 3 tablespoons lard
  • 4 onions, finely chopped
  • 1 tablespoon cumin seeds
  • 1 3/4 pounds pork shoulder, cut into bite-size chunks
  • 4 garlic cloves, crushed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons paprika
  • 6 1/4 cups beef stock
  • 4 bay leaves
  • 14 ounces (about 2 cups) white sauerkraut, with a little of its juice
  • 3/4 cup heavy cream
  • 4 tablespoons sour cream, for serving

Equipment

  • Large heavy pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon

Instructions

  1. Melt the lard in a large pot over medium heat, then add the chopped onions and cook until soft and golden, about 5 to 8 minutes, so they melt into the sauce instead of staying sharp.
  2. Stir in the cumin seeds and the pork, then fry for about 10 minutes, turning the chunks so they brown on all sides, which builds deep flavor in the finished stew.
  3. Add the crushed garlic, season well with salt and pepper, and scatter the flour over the top. Cook for about 1 minute to lose the raw flour taste, then stir in the paprika and cook 1 minute more until fragrant.
  4. Pour in half of the beef stock and add the bay leaves. Cover and simmer gently over low heat for 30 minutes to start tenderizing the pork.
  5. Stir in the sauerkraut, the remaining stock, and a splash of the sauerkraut juice for extra tang. Cover and simmer for 30 minutes, stirring now and then, until the pork is fork-tender.
  6. Pour in the heavy cream and simmer uncovered for 5 minutes so the flavors come together and the sauce thickens slightly. Taste and adjust the salt, then serve each bowl topped with a spoonful of sour cream.

Tips from the kitchen

  • Pat the pork dry before browning so it sears instead of steaming, giving you better color and flavor.
  • Taste before adding much salt, since the stock and sauerkraut both bring plenty of saltiness.
  • If you want a thicker sauce, simmer uncovered for the last 10 minutes to let it reduce.

Estimated nutrition per serving: 620 cal · 38g protein · 14g carbs · 46g fat

Make it your own

  • Swap the lard for bacon fat or vegetable oil if that is what you have.
  • Use smoked paprika in place of some of the sweet paprika for a smoky depth.
  • Stir in sliced kielbasa during the last 15 minutes for an even heartier dish.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if it has thickened too much. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

Can I use a different cut of pork?
Pork shoulder is ideal because it stays tender through braising, but pork butt works just as well. Avoid lean cuts like loin, which can turn dry.
Do I have to rinse the sauerkraut?
No, the tang is part of the dish. You actually add a little of its juice for extra flavor, but you can rinse it lightly if you prefer a milder taste.
What should I serve with it?
Mashed potatoes, egg noodles, dumplings, or crusty bread all work great for soaking up the creamy sauce.
Can I make it ahead?
Yes, it tastes even better the next day. Make it up to 2 days ahead, refrigerate, and reheat gently before serving.

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