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Szegedin goulash with pork, sauerkraut and sour cream
Szegedin goulash of pork shoulder braised with sauerkraut, paprika and caraway, mellowed with sour cream. Served with a yeast dumpling; serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Total time
- 1 hr 50 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Hungarian
Szegedin goulash is pork braised with sauerkraut, onion and sweet paprika, then mellowed with sour cream at the end. In Slovakia and the Czech Republic it is a favorite lunch dish, especially in autumn and winter, when the new season's sauerkraut is ready.
It is traditionally served with a yeast dumpling.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Fry the onions
Finely chop the onions and fry them in the lard until translucent.
Braise the meat
45 minCut the meat into 2–3 cm cubes, add it to the onions and brown it on all sides. Take the pot off the heat, stir in the ground paprika, pour in 200 ml of water, season with salt and add the caraway seeds, bay leaves and black peppercorns. Cover and braise over low heat for 45 minutes.
Add the sauerkraut
40 minTaste the sauerkraut. If it is very sour, rinse it with cold water and let it drain. Chop it into shorter pieces, add it to the meat, pour in the remaining water and braise for another 40 minutes, until both the meat and the sauerkraut are tender.
Finish with the sour cream
5 minMix the sour cream with the flour until smooth, stir it into the goulash and cook for 5 minutes, stirring constantly, until it thickens. Remove the bay leaves and season with salt.
Serve
Serve the Szegedin goulash hot with a yeast dumpling.
Tip: Szegedin goulash tastes even better the next day. If the sauerkraut is still too sour after rinsing, add a teaspoon of sugar to the goulash.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 501 kcal
- Protein
- 34 g
- Carbohydrates
- 17 g
- of which sugars
- 6.4 g
- Fat
- 33 g
- of which saturates
- 14 g
- Fiber
- 5.4 g
- Salt
- 3.8 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Segedínsky guláš s kyslou kapustou a smotanou
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