Sauerkraut and Pork Goulash with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting slow-cooked pork goulash enriched with tangy sauerkraut and smoky paprika for deep, savory flavors. This comfort food-inspired pork ready in about 140 minutes pairs cut into 1-inch cubes pork shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Comfort Food cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs cubed pork shoulder and brown evenly on all sides, about 8 minutes total. Remove pork and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp smoked paprika and 1 tsp caraway seeds; cook for 1 minute to toast the spices.
  4. Step 4: Return the browned pork to the pot and add 1 can (14.5 oz) diced tomatoes, 3 cups drained sauerkraut, and 2 cups beef broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  5. Step 5: Bring the mixture to a simmer, cover, reduce heat to low, and cook gently for 2 hours until pork is tender and sauce thickens.
  6. Step 6: Serve hot topped with 1/2 cup sour cream and 2 tbsp chopped fresh parsley for a creamy, fresh finish.

Frequently asked questions

How long does Sauerkraut and Pork Goulash with Smoked Paprika take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sauerkraut and Pork Goulash with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sauerkraut and Pork Goulash with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sauerkraut and Pork Goulash with Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sauerkraut and Pork Goulash with Smoked Paprika?

Comfort Food pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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