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    Home » Main Dishes

    Czech Szegedin Goulash Recipe

    Published: Mar 26, 2021 · Modified: Jan 20, 2022 by Petra Kupská

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    Soft pork chunks with tangy sauerkraut gravy, so flavorful and comforting! I’m talking about segedínský guláš, one of the traditional Hungarian goulashes, which is also very popular in Czech cuisine. 

    segedínský guláš Czech
    Table of Contents show
    What Is Segedínský guláš
    Ingredients
    Instructions
    Serving
    Cook’s Tips
    Segedínský guláš – Czech Szegedin Goulash

    What Is Segedínský guláš

    Segedínský guláš, in English Szegedin or Szegediner Goulash, according to a Czechoslovakian recipe, is a pork stew slowly simmered with sauerkraut. The dish is spiced with sweet ground paprika, caraway seeds and smoothed by adding sour cream at the end of cooking.

    This sauerkraut goulash originated in Hungary, specifically from the city Szeged, called Segedín in the Czech language. Szeged leaned its name to this zesty goodness, we call it segedínský guláš or shortly segedín here in the Czech Republic.

    Segedín is usually served with raised bread dumplings.

    Hungarians know szegedin goulas as Székely Gulyás. If you want to try the classic version, check out the recipe for this slow cooker Hungarian goulash.

    Another traditional Hungarian dish worth trying is chicken paprikash.

    MY TIP: Talking about sauerkraut, don’t miss zelňačka, delicious Czech-style cabbage soup!

    Ingredients

    segedínský guláš ingredients

    Let’s take a look at the shopping list:

    • Pork shoulder; it’s the best cut of pork for segedín, well-marbled and succulent enough for a perfect achievement
    • Bacon; diced into ¼-inch pieces
    • Onions; peeled and finely chopped
    • Sauerkraut; squeeze the juice out of the sauerkraut. Try to get German sauerkraut in your local store. I’ve heard that German sauerkraut sold in the USA resembles the kind sold in the Czech Republic.
    • Clove of garlic; peeled and pressed or crushed
    • Pork lard; in Czech sádlo, to sauté onion and pork, use vegetable oil optionally
    • Caraway seed; crushed
    • Sweet paprika ground; the original sweet Hungarian paprika works pretty fine, however, it’s not necessary, any good sweet paprika will do a good job
    • All-purpose flour; to thicken the goulash
    • Sour cream; an essential ingredient, will add a sweet flavor and make the segedín smooth. Please don’t use any light sour cream; it should contain about 15 % fat. 
    • Salt
    • Water; or beef stock for more flavor (it’s not displayed in the photo with ingredients)

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    Instructions

    Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces. 

    STEP 1: In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.

    rendering bacon

    STEP 2: Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden. 

    making szeged goulash prep
    sautéing onion

    STEP 3: Turn the heat up, add pork and sear the meat for 3 minutes, stirring frequently.

    making segedinsky gulas

    STEP 4: Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.

    Making segedinsky gulas

    Add flour and fry for a further 1 minute. Stir well.

    making segedinsky gulas

    STEP 5: Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes. 

    MAKING SZEGED GOULASH

    STEP 6: Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally. 

    making szegediner goulash

    STEP 7: As the final step, add sour cream, don’t cook anymore.

    SZEGEDIN GOULASH PREP

    Just stir well, salt to your liking, and Szegedin goulash is done!

    segedinsky gulas

    Serving

    Serve segedínský guláš warm, it pairs perfectly with bread dumplings. You can use boiled potatoes or a slice of fresh rye bread as an alternative to them, however. 

    segedínský guláš serving

    Cook’s Tips

    • The authentic Szegedin goulash is made with pork, not with beef. Pork shoulder is the best meat cut for a succulent result. If you want beef goulash, try this Czech tried and true recipe: Hovězí guláš
    • Add the sauerkraut into the goulash in the last 30 minutes of cooking. If you added it earlier, sauerkraut would be overcooked. 
    • As with other goulash dishes, segedínský guláš tastes better the day after you made it. 

    More Czech sauces:

    • Rajská omáčka – sweet tomato gravy
    • Svíčková na smetaně – famous Czech sauce made with root vegetables and heavy cream
    • Knedlo vepřo zelo – pork roast and sauerkraut

    TIP: Browse Czech cherished recipes category for more ideas!

    Recipe card

    segedínský guláš recipe

    Segedínský guláš – Czech Szegedin Goulash

    Soft pork chunks with tangy sauerkraut gravy, so flavorful and comforting! I’m talking about segedínský guláš, one of the traditional Hungarian goulashes, also very popular in Czech cuisine.
    5 from 6 votes
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 4
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: Czech
    Keyword: guláš, Hungary, segedín

    Ingredients

    • 1 and ½ lb (680 g) pork shoulder
    • 4 oz (110 g) bacon
    • 3 onions mid-sized
    • 10 oz (280 g) Sauerkraut
    • 1 clove of garlic
    • 1 Tbsp pork lard
    • 1 tsp caraway seeds crushed
    • 1 Tbsp sweet ground paprika
    • 1 Tbsp (heaped) all-purpose flour
    • 3 cups (720 ml) beef broth or water
    • ¾ cup (180 g) sour cream
    • 1 tsp salt

    Instructions

    • Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces.
    • In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.
    • Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden while stirring.
    • Turn up the heat, add pork and sear the meat for 3 minutes, stirring frequently.
    • Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.
    • Add flour and fry for a further 1 minute. Stir well.
    • Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes.
    • Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally.
    • As the final step, add sour cream, don’t cook anymore.
    • Just stir well, salt to your liking, and Szegedin goulash is done!

    Notes

    1. Makes 4 portions.
    2. The amount of salt added to segedínský guláš depends on the taste of sauerkraut; Czech sauerkraut is salt enough, that’s why there is only 1 tsp of salt in the recipe.
    3. Serve with bread dumplings.
    4. The authentic Szeged goulash is made with pork, not with beef. Pork shoulder is the best meat cut for a succulent result.
    5. Add the sauerkraut into the goulash in the last 30 minutes of cooking. If you added it earlier, sauerkraut would be overcooked.
    6. As with other goulash dishes, segedínský guláš tastes better the other day.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    More Main Dishes

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    Reader Interactions

    Comments

    1. Jan

      April 06, 2021 at 9:49 pm

      One of my favorite's

      Reply
      • Petra Kupská

        April 07, 2021 at 8:53 am

        Mine too. The advantage is that Szegediner is made from pork, so it is much faster on the table than a beef goulash.

        Reply
    2. Kevin

      October 22, 2021 at 8:14 pm

      5 stars
      I just discovered this wonderful site and this along with the Knedliky was the first thing I made. It was absolutely amazing, with just a beautiful balance of flavors. My grandmother was from Bohemia and this really brought me back and reminded me how much I miss her cooking.

      I have made a few different recipes for Szegedin Goulash but this was by far the best I have found. I will be making this again as well as many other recipes on here if this is any indication how good they are. Thank you again for taking the time to share!

      Reply
      • Petra Kupská

        October 23, 2021 at 5:24 am

        Oh, thank you very much for your kind comment with feedback! The quality of the sauerkraut is also important for the preparation of the Szeged goulash. Czechs are used to make homemade sauerkraut because cabbage is a crop that thrives in the Czech Republic. Otherwise, a good recipe is always only part of the achievement. The fact that the goulash was a success is mostly your doing 🙂 With friendly greetings from Bohemia, Petra

        Reply
    3. Wayne

      October 24, 2021 at 11:25 am

      5 stars
      This a great recipe, the closest I have found to how I remember it, and I have tried a few. My second time today with this one, it's chilled and in fridge for tomorrow evening. I had some spare leeks and shallots so have tried with one leek, one large shallot and one onion. One question, should the pork gain any colour when searing?
      Enjoying your recipes, the garlic soup is amazing ????

      Reply
      • Petra Kupská

        October 24, 2021 at 1:42 pm

        Ahoj Wayne, thanks a lot for your lovely comment! I'm glad the Szeged goulash is a success with you. Concerning your question about searing meat: The meat should get a brown crust. It is advisable to sear the meat at a higher temperature. Sometimes, it releases its juices while searing. Then stir carefully until the juices evaporate. Then only the fat will remain at the bottom of the pan, and the meat will begin to sear (don't forget to stir!). This step will ensure that the pork will gain more flavor; on the other hand, it is not strictly necessary. Hope this helps 🙂 Petra

        Reply
    4. Jana

      November 10, 2021 at 7:21 pm

      5 stars
      I grew up in the Czech Republic and I can tell you this is the best Segedínský guláš I made!

      Děkuji
      Jana

      Reply
      • Petra Kupská

        November 12, 2021 at 6:35 am

        Jana, thanks a lot for your nice comment; it made me really happy! 🙂 And of course, I'm glad the Szeged goulash was a success with you. Moc tě zdravím, Petra

        Reply
    5. Mark Ohlinger

      November 26, 2021 at 6:57 pm

      5 stars
      Hi Petra!
      I came across the recipe for the Segedinsky gulas while searching for an Austrian goulash recipe. Your version sounded very good and I decided to try it instead. I am extremely happy with the result. Roast pork with sauerkraut is a very popular dish here in Pennsylvania, USA where I live, and so this is a very appealing dish for us. It was a perfect meal for a chilly night, with a slice of buttered rye bread (I didn't attempt the steamed dumplings yet!). A few notes from me: I did not need additional oil to fry the onions. American bacon has more fat and so there was more than I needed to fry the onions and meat. Also, with the onions in the pan it was hard to get a good brown crust on the meat. I proceeded without it and wasn't disappointed with the result. I might remove the onions next time after I cook them to brown the meat better. But again, didn't seem to affect the delicious outcome. I will look forward to trying some more of your hearty Czech recipes this winter. This food reminds me of a happy visit to Pardubice in 1990, and to Budapest in 2018. I like how you turned our challenging times into a lesson for your boys. That's awesome! Happy cooking!

      Reply
      • Petra Kupská

        November 30, 2021 at 10:43 am

        Ahoj Mark, thanks a lot for your lovely comment with feedback; I appreciate it! Segedinsky gulas is a very popular dish in the Czech Republic, where I live. Thank you also for your valuable suggestions on the preparation of the goulash. You're right; managing to fry onions and pork cubes "just right" to brown may not be easy. On the other hand, you handled this initial phase perfectly, and I'm delighted that the goulash turned out well. P. S. Visiting the Czech Republic in 1990 must have been a great experience. It was shortly after the Velvet Revolution (after the defeat of communism) and it was a golden age full of expectations of a great future. I have wonderful memories of that time!

        Reply
    6. Julia Walters

      March 31, 2022 at 8:08 pm

      5 stars
      Soooo goood!! I grew up on this!! Taste just like my grandmothers!! I eat it with spatzle mmmmm

      Reply
      • Petra Kupská

        April 09, 2022 at 3:09 pm

        Thanks a lot for your lovely feedback! 🙂 Oh that is a great idea, spaetzle is a kind of delicious German dumplings, I believe that combo (Szeged goulash + Spaetzle) tasted divine!

        Reply
    7. Mer

      July 23, 2022 at 9:52 am

      5 stars
      I have only recently discovered your website and am absolutely loving making my way through every recipe. I am an adoptee and my adoptive mother is Czech. I grew up with my great grandmother's homemade Czech delicacies and your recipes are giving me a chance to connect with my family in a new way. My brother's favorite food is poppyseed and I get to bake happy treats for him 🙂 Thank you for your dedication and work, it means a lot to my family and I <3

      Reply
      • Petra Kupská

        July 28, 2022 at 12:49 pm

        Thank you, Mer, for such a lovely comment with your fond memories! 🙂

        Reply

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    Hi there, I’m Petra, a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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