Segedin Goulash
Dive into the comforting flavors of Central Europe with this hearty Segedin Goulash recipe, a classic dish that combines tender pork shoulder, tangy sauerkraut, and the rich warmth of sweet paprika. Perfect for cozy gatherings or a satisfying family dinner, this one-pot wonder features a slow-simmered base infused with caraway seeds and garlic, delivering layers of savory and aromatic depth. A swirl of creamy sour cream thickened with a touch of flour adds an indulgent touch, making the sauce irresistibly velvety. Ready in just under two hours, this authentic Hungarian-Czech fusion pairs beautifully with dumplings, crusty bread, or buttery boiled potatoes for the ultimate comfort food experience. Keywords: Segedin Goulash recipe, pork and sauerkraut goulash, Central European cuisine, authentic goulash recipe, hearty comfort food.
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Recipe Information
Ingredients
- 700 grams pork shoulder
- 2 medium onion
- 2 tablespoons lard or vegetable oil
- 2 tablespoons paprika powder (sweet)
- 1 teaspoon caraway seeds
- 2 cloves garlic
- 500 grams sauerkraut
- 500 milliliters chicken or vegetable broth
- 200 grams sour cream
- 1 tablespoon flour
- salt
- black pepper
Instructions
Dice the pork shoulder into bite-sized cubes and set aside.
Finely chop the onions and mince the garlic.
In a large, heavy-bottomed pot, heat the lard or vegetable oil over medium heat.
Cook the onions until they are soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the paprika powder and caraway seeds, ensuring the mixture is well-coated.
Add the diced pork to the pot and season lightly with salt and black pepper. Brown the meat on all sides, about 8-10 minutes.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
Add the sauerkraut to the pot and stir well to combine. Cover with a lid and simmer on low heat for approximately 60 minutes, stirring occasionally.
In a small bowl, mix the sour cream and flour until smooth and lump-free.
After 60 minutes, stir the sour cream mixture into the goulash and let it cook for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Taste and adjust the seasoning with more salt and pepper if necessary.
Serve Segedin Goulash hot, traditionally accompanied by dumplings, bread, or boiled potatoes.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 764 mg | 254% | |
| Sodium | 6352 mg | 276% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 38.8 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 738 mg | 57% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
