Szegedin Goulash (Székely Gulyás)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 servings
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Calories
649 kcal
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Course
Main Course
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Cuisine
Hungarian
Szegedin Goulash (Székely Gulyás)
Description
Szegedin Goulash, or Székely Gulyás, features pork and beef cuts cooked with diced bacon to infuse smokiness. The vegetables—onions, bell peppers, garlic, and tomato—build a fragrant base combined with robust Hungarian sweet paprika and caraway seeds. The stew is gently simmered with water or beef broth until the meats are tender. Sauerkraut is added near the end, imparting a subtle acidity that complements the richness of the pork and beef. This hearty goulash has a thick, stew-like consistency and a pronounced paprika flavor.
It is traditionally served with a dollop of sour cream, which mellows the tang of the sauerkraut and paprika. The dish pairs well with crusty bread, homemade spaetzle, or a fresh salad, making it a filling meal especially suited to cooler weather. Leftovers develop deeper flavors when reheated.
Ingredients
- 4 lices Bacon diced, thick-cut
- 1 yellow onion finely chopped, large
- 1 green bell pepper ,seeded and finely chopped
- 2 cloves garlic ,minced
- 1 tomato finely diced, large
- 1½ pounds pork shoulder trimmed of fat and cut into ½ inch pieces (1 1/2 pounds total, not each, e.g
- 1½ pounds beef chuck roast trimmed of fat and cut into ½ inch pieces (1 1/2 pounds total, not each, e.g
- 4 tablespoons sweet paprika yes, that's TABLEspoons!, quality imported Hungarian
- 1½ teaspoons salt
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon caraway seeds ,coarsely crushed
- 1 bay leaf
- water beef broth isn't traditional but it creates even more flavor, or beef broth
- 1 cup sauerkraut packed, drained, real German variety
- How to Make Sauerkraut (click link for recipe tutorial)
- sour cream for serving
Instructions
- In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork/beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to low, and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 20 minutes. Add salt to taste.
- Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 51g | 78% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 146mg | 49% |
| Sodium | 1448mg | 60% |
| Potassium | 944mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3825IU | 77% |
| Vitamin C | 37mg | 41% |
| Calcium | 66mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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