Servings
Font
Back
5.0 from 36 votes

Segedínský guláš – Czech Szegedin Goulash

Soft pork chunks with tangy sauerkraut gravy—so flavorful and comforting! I am talking about Segedínský guláš, one of the traditional Hungarian goulashes that is also very popular in Czech cuisine.

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 onions
  • 10 ounces Sauerkraut
  • 1 clove garlic
  • 1 Tablespoon pork lard
  • 1 teaspoon ground caraway seeds
  • 1 Tablespoon sweet ground paprika Hungarian-style
  • 1 heaped Tablespoon all-purpose flour
  • 3 cups beef broth (or water)
  • ¾ cup sour cream
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Turn up the heat, add the pork, and sear the meat for 3 minutes, stirring frequently.
  5. 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.
  6. Sprinkle with 1 heaped Tablespoon all-purpose flour and fry for an additional 1 minute, stirring well.
  7. 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.
  8. Add the fried bacon and sauerkraut, then let it cook for an additional 30 minutes, or until the pork is tender, stirring occasionally.
  9. As the final step, stir in ¾ cup sour cream and remove from heat. Do not cook any further.
  10. Just stir well, salt to your liking, and your Szegedin goulash is done!

Notes

  • The basic recipe makes 4 portions.
  • The amount of salt added to segedínský guláš depends on the taste of the sauerkraut. Czech sauerkraut is salty enough, which is why there is only 1 teaspoon of salt in the recipe. Serve with bread dumplings.
  • The authentic Szeged goulash is made with pork, not beef. Pork shoulder is the best cut for a succulent result.
  • Add the sauerkraut to the goulash during the last 30 minutes of cooking. If added earlier, the sauerkraut would be overcooked.
  • Like other goulash dishes, segedínský guláš tastes even better the next day.

Nutrition Information

Calories 598kcal (30%) Carbohydrates 16g (5%) Protein 26g (52%) Fat 48g (74%) Saturated Fat 19g (95%) Polyunsaturated Fat 6g Monounsaturated Fat 21g Trans Fat 0.01g Cholesterol 122mg (41%) Sodium 1859mg (77%) Potassium 798mg (23%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1153IU (23%) Vitamin C 18mg (20%) Calcium 119mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.