Segedínský guláš – Czech Szegedin Goulash

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.

Course Main Course

Cuisine Czech

Keyword guláš, Hungary, segedín

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 598kcal

Author Petra Kupská

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

Cups - Metric

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!

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