Szegedin Goulash
Discover the rich, comforting flavors of Szegedin Goulash, an iconic Hungarian dish that beautifully blends tender pork shoulder, tangy sauerkraut, and the deep warmth of sweet Hungarian paprika. Slowly simmered in a savory broth seasoned with caraway seeds, garlic, and bay leaves, this hearty stew achieves a melt-in-your-mouth texture and an irresistible depth of flavor. The addition of creamy sour cream creates a luscious finish, balancing the tang of sauerkraut with velvety richness. Perfect for a cozy family dinner or a crowd-pleasing meal, Szegedin Goulash is best served with crusty bread, buttery dumplings, or boiled potatoes to soak up every drop of its flavorful sauce. Taste a true classic with this easy-to-follow recipe, ideal for meal prepping or slow-cooking enthusiasts.
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Recipe Information
Ingredients
- 1 kg Pork shoulder
- 2 medium Onion
- 4 Garlic cloves
- 2 tablespoons Lard or vegetable oil
- 2 tablespoons Sweet Hungarian paprika
- 1 teaspoon Caraway seeds
- 500 grams Sauerkraut
- 2 tablespoons Tomato paste
- 500 ml Chicken or vegetable stock
- 200 grams Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Bay leaves
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the pork shoulder into bite-sized cubes, about 2-3 cm each. Set aside.
Finely dice the onions and mince the garlic cloves.
Heat the lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onions to the pot and sauté until they become translucent and golden, about 8 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Remove the pot from heat temporarily and add the sweet Hungarian paprika, stirring quickly to coat the onions and garlic evenly. This step ensures the paprika does not burn, which can make it bitter.
Return the pot to the heat and add the pork cubes. Stir well to coat the meat in the paprika mixture and brown the pork lightly on all sides, about 8-10 minutes.
Add the caraway seeds, tomato paste, bay leaves, salt, and black pepper. Stir to combine.
Pour in the chicken or vegetable stock, ensuring the pork is mostly submerged. Bring the mixture to a gentle simmer.
Cover the pot and let the goulash cook on low heat for about 1 hour, stirring occasionally.
After 1 hour, add the sauerkraut to the pot and stir to incorporate. Continue to cook for another 30-40 minutes, or until the pork is tender and the flavors have melded together.
Stir in the sour cream just before serving, ensuring it is well blended and heated through without boiling.
Serve hot, optionally garnished with fresh parsley. This dish pairs beautifully with fresh bread, boiled potatoes, or dumplings.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 840 mg | 18% | |
*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.
