When most people think of Goulash, their minds go straight to the iconic beef goulash. But Hungary has more than one hearty stew up its sleeve. Enter Székely Gulyás (pronounced “say-kay goo-yash”) — a tangy, comforting pork and sauerkraut stew that blends rich flavours with a creamy finish. Though it shares the same goulash name, Székely Gulyás is a unique dish in its own right.

What Is Székely Gulyás?

Székely Gulyás is a traditional Hungarian dish made from pork, sauerkraut, paprika, and sour cream. It’s a cousin of the better-known beef goulash but stands out for its tangy and creamy character. The dish is especially popular in home kitchens and countryside restaurants, offering a rustic and satisfying alternative to the classic Hungarian stew.

Despite the name “gulyás,” Székely Gulyás isn’t a goulash in the traditional sense. In Hungary, “gulyás” typically refers to a soupy beef stew. Székely Gulyás is thicker and more like a pörkölt (a Hungarian meat stew), enriched with sauerkraut and sour cream.

History of Székely Gulyás

The dish is often mistakenly linked to the Székely people of Transylvania, but its name comes from József Székely, a 19th-century Hungarian archivist. According to legend, Székely once visited a Budapest restaurant late one evening and asked the cook to mix leftover pork stew and sauerkraut. The result was so tasty it became a menu staple — and the name has stuck for centuries.

Key Ingredients

The beauty of Székely Gulyás lies in its simplicity and balance of flavours. The core ingredients include:

• Pork shoulder or pork belly – for tenderness and depth of flavour
• Onions and garlic – classic aromatic flavour enhancers
• Hungarian sweet paprika – for its signature colour and warmth
• Sauerkraut – adds a tangy kick and balances the richness
• Sour cream – stirred in at the end for creaminess
• Caraway seeds (optional) – for a subtle spice note
• Bay leaf and salt – for seasoning

How It’s Made

To prepare Székely Gulyás, pork is first sautéed with onions and paprika, then stewed slowly with sauerkraut until fork-tender. Just before serving, sour cream is mixed in, creating a creamy, reddish sauce that clings to the meat. It’s typically served with fresh crusty bread, boiled potatoes, or nokedli (Hungarian dumplings).

A Comfort Food Favourite

Székely Gulyás is comfort food through and through — bold, slightly sour, and deeply satisfying. The sourness of the sauerkraut is perfectly mellowed by the cream, making it ideal for cold winter days or as a filling main course any time of year.

Though less known outside of Hungary than classic goulash, Székely Gulyás is a must-try dish for anyone exploring traditional Hungarian meals. It’s a shining example of Hungary’s love for slow cooking, bold spices, and hearty, soul-warming stews.

At Goulash and More, we serve our Pork Hock Székely Gulyás with Tarhonya/Perl cuscus