Szegedin Goulash: Tender Pork and Sauerkraut in a Creamy Paprika Sauce, a Central European Classic

There is hardly a household where a fragrant Szegedin goulash never lands on the table. This classic of Slovak and Central European cooking stands for home comfort and honest food that warms body and soul. Tender pork, tangy sauerkraut and a creamy sour cream sauce make a harmony of flavors that is hard to resist. This Szegedin goulash recipe is the way many people remember it from childhood: full of flavor and made with love.

The magic of this Szegedin goulash (called “segedín” in Slovakia) lies in good ingredients and slow, patient simmering, which lets all the flavors blend. Don’t worry, it is not complicated, and the result is worth every minute in the kitchen. You get a hearty pork goulash with sauerkraut that the whole family will love and ask for seconds. Served with homemade bread dumplings, it is simply irresistible.

At a Glance

• Prep time: about 20–25 minutes
• Cooking/simmering time: about 1 hour 30 minutes (45 min + 30 min + 15 min)
• Servings: 4 generous portions
• Difficulty: Medium

Ingredients

Instructions

Preparing the base:

1. Peel and finely chop the onions (or cut them into half-moons). Peel the garlic. If the sauerkraut strands are very long, cut them into shorter pieces. If the sauerkraut is very sour, you can rinse it lightly with cold water (but definitely set the sauerkraut juice aside, you will need it later for seasoning).
2. Rinse the pork, pat it dry and cut it into larger cubes (about 1 inch / 2–3 cm).
3. In a large heavy-bottomed pot, heat the oil or lard. Add the chopped onion and sauté over medium heat, stirring occasionally, for about 5–7 minutes, until translucent and starting to turn golden brown.
4. Add the pork cubes to the sautéed onion. Sear the meat quickly on all sides so it stays juicy (about 3–5 minutes).
5. Add the chopped or pressed garlic, whole allspice, salt, freshly ground black pepper, ground caraway and bay leaves. Sauté everything together briefly (about 1 minute) to release the aroma of the spices.
6. Take the pot off the heat for a moment and stir in the sweet paprika. Important: Cook the paprika only very briefly (30 seconds at most) and away from strong direct heat, so it does not turn bitter and give the goulash an unpleasant aftertaste.

Simmering the meat and adding the sauerkraut:

7. Return the pot to the heat and pour in enough hot broth to almost cover the meat (add a little hot water if needed). Cover with a lid, reduce the heat to low and let it simmer gently for about 45 minutes, or until the meat begins to soften. Stir occasionally and add small amounts of broth or water as needed.
8. After that time, add the prepared sauerkraut to the meat (with a little of its juice if you like it tangier). Stir well. If the mixture is too thick, add a little water or broth again.
9. Cover the pot again and simmer everything together for another 30 minutes or so, until both the meat and the sauerkraut are completely tender.

Thickening and seasoning:

10. In a bowl, whisk the sour cream (or cooking cream) with the 2 tablespoons of flour until smooth, with no lumps. You can also stir a few spoonfuls of warm goulash liquid into this mixture so the cream does not curdle when it goes into the hot goulash (tempering).
11. While stirring constantly, slowly pour the cream mixture into the simmering goulash. Stir well and let it simmer gently for at least 10–15 minutes more. It is important to cook the flour well, so the goulash does not taste floury.
12. Finally, season the Szegedin goulash with granulated sugar to your liking (the sugar helps balance the sourness of the sauerkraut). If the goulash is not sour enough, add some of the reserved sauerkraut juice. Careful: Add the juice gradually and taste as you go, so the goulash does not become too sour. Add more salt if needed.

Serving:

13. Serve the finished, creamy and fragrant Szegedin goulash hot. Traditionally it comes with steamed bread dumplings (žemľová knedľa, sliced white-bread dumplings).
14. When serving, you can top each portion with a spoonful of sour cream or fresh parsley. Instead of bread dumplings you can serve it with fresh bread or another favorite side.

Video Recipe

Tips

1. Pork shoulder or ham is ideal for this goulash. For an even richer flavor you can use pork belly, but expect more fat.
2. The sourness of the sauerkraut is easy to adjust. If it is too sour, rinse it lightly with cold water before cooking. If you like it tangier, add more of the reserved sauerkraut juice when seasoning.
3. For a thicker goulash with less sour cream and flour, add one finely grated raw potato to the onion at the start. It thickens the goulash naturally as it cooks.
4. Homemade steamed bread dumplings are by far the best match. If you are short on time, good store-bought ones work well. You can also serve the goulash with boiled potatoes or just crusty fresh bread.
5. Pork is safe at an internal temperature of 145°F (63°C) followed by a 3-minute rest, but for a goulash the meat is simmered much longer, until fork-tender.

This hearty Szegedin goulash is a real treasure of Central European cooking. It may take a little more time, but the result is well worth it. It is a dish that brings generations together.

Frequently Asked Questions (FAQ)

• How long does finished Szegedin goulash keep in the fridge? In a covered container it keeps for about 3–4 days.
• What can I use instead of sauerkraut if I don’t like it? You can use fresh cabbage, briefly sautéed with a little vinegar or lemon juice for tanginess.
• Why is my goulash too thin, and how do I thicken it? Stir a little flour mixed with water or cream into the simmering goulash and cook it briefly.
• Can I use meat other than pork? Yes, you can use beef or chicken instead, but the cooking time will differ depending on the meat. Chicken must reach an internal temperature of 165°F (74°C).

The recipe is based on a version by Recepty bez brepty, adapted by the We Cook With Love team.

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