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.
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
Makes 4 portions.
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.
Serve with bread dumplings.
The authentic Szeged goulash is made with pork, not with beef. Pork shoulder is the best meat cut for a succulent result.
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 other day.