Name: Szegedin goulash with sauerkraut
Yield: 6 servings
Ingredients: Szegedin goulash; 900 g pork shoulder or neck (cut into cubes); 2 pcs larger onions; 3 cloves of garlic; 20 g lard or oil; 12 g sweet ground paprika; 10 g tomato paste; 4 g whole caraway; 3 g ground pepper; 10 g soli (dle chuti); 600 g sauerkraut (drained, or lightly rinsed if needed); 700 ml of water or broth; Thickening and enriching; 20 g of plain flour; 150 ml of sour cream (18%); 150 ml of cooking cream (12%) or milk

Szegedin goulash with sauerkraut

Szegedin goulash with sauerkraut is exactly the kind of dish that looks ordinary, but as soon as it starts cooking the apartment fills with such aroma that everyone at home suddenly “mysteriously” gathers around the pot. Pork, onions, paprika, sauerkraut and cream – a combination that’s creamy, slightly tangy, hearty and wonderfully “homely.” And the best news? Szegedin tastes best the next day, so it’s a perfect recipe for batch cooking. Just reheat with some dumplings and you’ve got an easy lunch.

⏱ 90 min● easy♨ 6 servings

Step by step

Instructions

0 z 8

1Step 1Peel and finely chop the onion. Trim the pork and cut into roughly 3×3 cm cubes – ideally not too small so it stays juicy after cooking. Drain and taste the sauerkraut. If it’s very sour or salty, rinse it briefly with cold water and let drain. If the sauerkraut has long strands, you can cut them a few times so it’s easier to eat in the goulash.
2Step 2Heat lard or oil in a pot and sauté the onion over medium heat until golden. This forms the flavor base, so take care – the onion should be golden, not burnt. Add the meat, lightly salt it, and brown it until it sears on all sides and starts to color.
3Step 3Add caraway, stir and let it release its aroma for a minute. Then reduce the heat, add ground paprika and tomato paste. Quickly stir the paprika into the fat and immediately pour in some water or stock – the paprika must not burn, otherwise the goulash will turn bitter.
4Step 4Add the crushed garlic, pepper and the rest of the water or stock so that the meat is mostly submerged. Bring to a boil, then reduce to low heat, cover and let simmer for about 45–55 minutes, until the meat begins to soften. Stir occasionally and check the liquid – if it evaporates too much, add a little water.
5Step 5Once the meat is almost tender, add the sauerkraut. Stir and cook another 15–20 minutes so the cabbage melds with the sauce and softens. At this point the goulash will start to smell exactly as you know it – the sour cabbage, paprika and pork together make that characteristic szegedin flavor.
6Step 6Now the thickening and cream. In a bowl, whisk plain flour with sour cream and cooking cream (or milk) into a smooth, lump-free mixture. Reduce the goulash to a gentle simmer and pour the cream mixture in a thin stream while stirring constantly. Cook another 5–8 minutes so the flour cooks through and the goulash thickens to a creamy consistency.
7Step 7Taste and adjust: salt, pepper, maybe a pinch of sugar if the cabbage is very sour and you want to mellow the flavor. If the goulash is too thick, add a little water or stock. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
8Step 8Serve hot – most often with dumplings. If you have it on your site, a link to bread dumplings or potato dumplings fits perfectly here (e.g. potato dumplings). If you don’t want dumplings, it also works with boiled potatoes, but classics are classics.

Kitchen tip

Segedin is the king of “next-day food.” You can cook it in the evening, let it cool and put it in the fridge. The next day the flavors meld, the sauce thickens, and the goulash tastes even better than fresh. And if you’re worried about the cream curdling—follow this rule: always mix the cream with flour and add it to the gently boiling goulash while stirring constantly.

Customize this recipe

Variants and alternatives

Spicier: add a pinch of hot paprika or chili. Not too much—segedin should be mildly paprika-flavored rather than a spicy goulash.

Approximate per serving

Nutritional values

Energie520 kcalProteins33 gSacharidy12 gTuky36 g

Szegedin goulash with sauerkraut

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

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Write a comment Cancel reply

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