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

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:

1. 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.

2. 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.

3. 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:

1. 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).

2. 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.

3. 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:

1. Serve the finished, creamy and fragrant Szegedin goulash hot. Traditionally it comes with steamed bread dumplings (žemľová knedľa, sliced white-bread dumplings).

2. 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.