5 from 36 votes
Segedínský guláš – Czech Szegedin Goulash
Segedínský guláš is a Czech pork goulash featuring tender pork shoulder simmered with bacon, sauerkraut, onions, garlic, paprika, caraway seeds, and sour cream to create a rich, hearty stew. The layering of smoky bacon and tangy sauerkraut characterizes this dish's savory and slightly sour flavor profile.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
4
Calories:
598 kcal
Course:
Main Course
Cuisine:
Czech
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 598
% 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.