Hungarian Goulasch with Sauerkraut and Bread Dumplings

Sock-it-to-me Sauerkraut Goulash

Grandma's hearty and spicy recipe for pork goulash with sauerkraut, served with bread dumplings.

Course Main Course, Side Dish
Cuisine Austrian, German, Hungarian
Prep Time 45 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Servings 8



  • 2 medium onions, chopped
  • 1 796 ml can imported mild wine German sauerkraut
  • 1/4 cup Tenderflake or other brand of lard
  • 2 1/2 lbs pork stew meat, cubed
  • 1 tbsp sweet Hungarian Paprika
  • 1 tbsp hot Hungarian Paprika
  • 1/4 tsp Cayenne pepper
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 2 tbsp flour

Bread Dumplings

  • 3 large kaiser rolls, torn into pieces
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 2 cups flour



  1. In a large dutch oven or heavy pot, melt lard on high heat. Add 1/3 - 1/2 of the meat, ensuring the pot is not overcrowded and there are spaces between the meat pieces to ensure effective browning. Brown meat evenly on all sides until deep golden brown in places, about 5 minutes. Transfer meat to a bowl to rest and continue with the rest of the pork until all of the meat has been well-browned and transferred into the bowl. Add onions to the pot, reduce heat to medium-high and cook until light golden, stirring to avoid burning. Scrape up the bottom of the pot to release any browned bits of meat as you stir the onions. Add Paprika and Cayenne and stir into the onions; cook about 1 minute to bring out the flavours in the spices. 

  2. Add water to cover meat. Bring to a boil and add salt. Reduce heat to medium-low and simmer until the meat is tender, about 45 minutes. Add sauerkraut and cook an additional 30 minutes.

  3. In a small bowl combine about 1/2 cup water with cornstarch and flour and stir well to dissolve. Add to pot and stir until thickened, about 5 minutes. Serve with bread dumplings.

Bread dumplings

  1. Preheat oven to 325°. Spread torn Kaiser roll pieces out on a baking sheet. Add to preheated oven and toast for 7 minutes, until bread is just lightly toasted. Remove from oven and place in a large bowl with salt.

  2. In a separate bowl, beat eggs with milk and add to bread mixture, stirring to allow the bread to soak up the liquid. Sprinkle with the flour and use a fork to shred the mixture into a dough-like consistency. The mixture will be sticky, so keep some extra flour aside that you can dip your hands into, to reduce the dough sticking to your hands. Form dough into 1.5" balls and place on a plate. Bring a large pot of water to a gentle simmer. When all of the balls are ready add them to the water to a maximum of a single layer at the bottom of the pot. Simmer for about 20 minutes—the balls will rise up to the top when they are cooked through. Remove from the water with a slotted spoon and reserve until ready to serve with the goulash.