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Szegedin Goulash with Sauerkraut (Székely Gulyás)

Szegedin Goulash is a hearty goulash recipe with Hungarian roots. It consists of pork cuts (ideally from the pork shoulder) and sauerkraut.
Course Main Course
Cuisine German, Hungarian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Author Marita Sinden

Ingredients

  • 1 kg (35 oz) cubed pork 35 oz (ideally from the shoulder or use 500 g pork cubes and 500g beef cubes)
  • 4 tablespoons vegetable oil
  • 30 g flour 1 oz
  • 500 g onions 17.6 oz
  • 500 g sauerkraut 17.6 oz - the exact taste will depends on which sauerkraut you use ( I used German Weinsauerkraut). If your sauerkraut it very tangy use less. You can adjust according to your taste preference.
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon ground caraway seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon marjoram can be substituted with sage
  • 5 tablespoon ground sweet hungarian paprika
  • 2 garlic cloves
  • 3 tablespoon tomato puree
  • 500 ml vegetable broth 17 fl oz

To serve

  • 100 g sour cream 3.5 oz can be substituted with creme fraiche
  • 1 small bunch parsley

Instructions

  • Season the meat with salt and pepper. Peel and roughly slice the onion. Crush the garlic. Drain the sauerkraut with a sieve.
  • Heat the oil in a large saucepan and fry the meat until browned.
  • Now coat the meat with the flour and continue to brown, while stirring continuously.
  • Add the onions, and continue to fry until these turn translucent. Reduce the heat and add in the paprika powder. (make sure the powder does not burn as the taste will turn bitter). Add the salt, pepper, caraway seeds, thyme, marjoram, tomato puree, garlic and shortly fry with the meat and onions.
  • Pour in the stock, cover the pot with a lid and cook for around 45-60 minutes on a low heat.
  • Now add in the drained sauerkraut and mix with the meat. Cover the pot again and cook for a further 30 minutes.
  • Serve with a dollop of sour cream. (it is better to only add the sour cream when serving, as otherwise you cannot reheat the goulash at a later stage)

Notes

Recipe Variations

  • traditional Szegediner Gulasch is made with pork meat, but you can substitute it with beef or a mixture of the two.
  • if you like a bit of spice to your stew, you can replace two teaspoons of the mild paprika powder with a spicy one.
  • instead of thickening the stew with flour, you can also grate in potato at the end to achieve the desired consistency
  • replace the sour cream with crème Fraiche if desired

Storage Instructions

This Hungarian pork goulash will keep in your fridge for up to 4 days. It is best to only add the sour cream to stew before serving, as this will enable you to reheat the dish again.
This dish freezes well and will last in your freezer for up to three months.