Segedínský guláš – Czech Szegedin Goulash
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
598 kcal
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Course
Main Course
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Cuisine
Czech
Segedínský guláš – Czech Szegedin Goulash
Description
This recipe begins by rendering diced bacon in pork lard to release smoky fat, which is then used to sauté chopped onions with ground caraway seeds until golden. Pork shoulder pieces are seared for a caramelized exterior, enhancing flavor depth. Sweet Hungarian paprika and pressed garlic are added to the pan and cooked briefly to release aroma before flour is sprinkled to thicken the stew.
The sauerkraut is strained and chopped to evenly distribute its slightly sour, salty character throughout the stew without excess liquid. It is stirred into the meat after most cooking time to avoid overcooking and preserve texture. Beef broth or water is added for simmering, and the whole mixture slowly cooks to tenderize the pork and blend flavors.
Finished with sour cream stirred in, the goulash is creamy with a balance of smoky, savory, and tangy notes. This dish is customarily served with dense Czech bread dumplings that soak up the thick sauce, completing a filling meal. It is often better the next day as flavors meld further. Salt quantity is adjusted depending on the saltiness of the sauerkraut.
Ingredients
- 1 ½ pounds pork shoulder
- 4 ounces Bacon
- 3 medium onion
- 10 ounces sauerkraut
- 1 clove garlic
- 1 Tablespoon pork lard
- 1 teaspoon caraway seeds ground
- 1 Tablespoon paprika Hungarian-style, sweet, ground
- 1 heaped Tablespoon all-purpose flour
- 3 cups beef broth (or water)
- ¾ cup sour cream
- 1 teaspoon salt
Instructions
- Before you start cooking: Cut 1 ½ pounds pork shoulder into 1-inch pieces. Peel and finely chop 3 medium onions. Peel and press 1 clove garlic. Cut 4 ounces bacon into small ¼-inch dice. Strain 10 ounces Sauerkraut (do not rinse it!) and cut it into bite-sized pieces.
- In a thick-bottomed pot (I use one of my beloved Dutch ovens), melt half of the 1 Tablespoon pork lard over medium heat. Add the diced bacon and render it, stirring occasionally, for about 3-5 minutes. Using a slotted spoon, set the rendered bacon aside.
- Add the remaining lard to the same pot and sprinkle with 1 teaspoon ground caraway seeds. Stir, then add the chopped onions and sauté until they are slightly golden, stirring occasionally.
- Turn up the heat, add the pork, and sear the meat for 3 minutes, stirring frequently.
- Reduce the heat to medium, dust the pork with 1 Tablespoon sweet ground paprika, and add the pressed garlic. Fry for 1 minute while stirring.
- Sprinkle with 1 heaped Tablespoon all-purpose flour and fry for an additional 1 minute, stirring well.
- Salt the base for the Segedín with 1 teaspoon salt. then pour in 3 cups beef broth or water, just enough to cover the pork. Bring to a boil. Reduce the heat to a minimum, cover with a lid, and let it simmer for 30 minutes.
- Add the fried bacon and sauerkraut, then let it cook for an additional 30 minutes, or until the pork is tender, stirring occasionally.
- As the final step, stir in ¾ cup sour cream and remove from heat. Do not cook any further.
- Just stir well, salt to your liking, and your Szegedin goulash is done!
Notes
- This recipe makes approximately 4 portions, ideal for family meals.
- The salt amount depends on the sauerkraut's saltiness; Czech sauerkraut is usually quite salty, so only 1 teaspoon is used.
- For authentic flavor and tenderness, use pork shoulder as the meat base.
- Add sauerkraut during the last 30 minutes of cooking to avoid overcooking; it retains texture and flavor better this way.
- Serve with traditional bread dumplings to absorb the rich sauce.
- The stew flavors improve after resting overnight, making leftovers particularly tasty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 122mg | 41% |
| Sodium | 1859mg | 77% |
| Potassium | 798mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 18mg | 20% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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