Goulash with Souerkraut

In Slovenia souerkraut is one of the basic winter ingredients.
Course: Main Course
Cuisine: Slovenia
Keyword: Pork


  • 1 kg sauerkraut
  • 500 g pork meat
  • 3 onions
  • 5 cloves of garlic
  • 2 bay leaves
  • 1 tsp caraway seeds
  • 2 tbsp grounded sweet red peppers
  • 1 pinch of chilli
  • 2 tbsp tomato puree
  • Salt to taste
  • 1,5 l Broth or hot water
  • 60 g oil or ghee or lard

For thickening:

  • 1 tbsp flour
  • 2 tbsp sour cream


  • Chop the onions and cut the meat.
  • Preheat the lard and add chopped onions. Stir-fry until it gets nice light yellow color.
  • Then add the meat and mix well. Stir-fry for another few minutes.
  • Then add finely chopped garlic and all the spices, mix well with meat and add water or broth to cover the meat.
  • Simmer on low temperature for approximately 30 to 40 minutes.
  • Mix from time to time and add water or broth if needed. When the meat is almost done add the sauerkraut, mix well all together and stir-fry for a minute or two.
  • Add broth or water to cover everything and bring to boil. Cook for another 15 minutes. 
  • Before finishing cooking add the mixture of flour and sour cream if you want goulash to be thicker.

Photo and source: homemadeslovenianfood.blogspot.com