Prep Time: 15-20 minutes

Cooking Time: 50-90 minutes

Resting Time: 30 minutes


  • 750 to 1000 g Schweinenacken, cut into 2-3 cm pieces
  • 250 g (1 1/2 cups) finely diced onion
  • 1 glove of garlic, finely chopped or pressed through a garlic press
  • 200 to 250 g (3/4 cup) diced Speck or bacon
  • 500 g (1 lb) mild sauerkraut
  • 3 tbsp sweet or hungarian paprika
  • 700 ml (3 cups) hot chicken broth
  • 200 g (3/4 cup) sour cream or creme fraiche
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 4 tbsp fat, separated (EVOO, Butterschmalz, or neutral oil)
  • 1 kg (2lb) starchy potatoes


  1. Before starting, taste the sauerkraut. If it's too sour, then rinse it under cold water or you can soak it in water for an hour or two. Make sure meat is dried (it will brown much better).
  2. Heat 1 tbsp fat in a large dutch oven over medium heat. Lightly brown speck or bacon for 2-3 minutes and remove from pot. Next, turn up heat to hight and brown the meat pieces in batches, about 2-3 minutes per side. If necessary, add another tablespoon of fat as needed, so the meat doesn't stick to the bottom of the dutch oven.
  3. Turn heat down to medium and cook onions and garlic till soft and translucent, occasionally stirring so that it doesn't burn.
  4. Return meat and bacon to pan; add sauerkraut and sweet paprika and thoroughly stir to combine. Add the hot chicken broth and cover dutch oven with lid. Bring to a boil and then reduce heat to the lowest setting, and gently simmer gulasch for 50 minutes (you can cook this up to 90 minutes, if you wish). Turn off heat and let rest for 30 minutes (the meat will become more tender). If required, reheat gulasch before serving.
  5. This goes well with boiled, salted potatoes.