Segedinsky Goulash - Segedinský Guláš

Name: Segedinsky Goulash - Segedinský Guláš
Total time: 4200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Onions, finely chopped; 2 cloves Garlic, minced; 2 Tbsp Olive oil or butter; 400-450 g Pork , cut into 3cm/1 in cubes; 2 Tbsp Paprika powder; 1/2 tsp Caraway seeds optional; 1 Bay leaf; 400 g Sauerkraut, drained; to taste Salt & pepper; 2 small Potatoes, cut into chunks (optional); 1-2 cups Stock or as needed; 180 ml Heavy cream (30% fat) or sour cream, you can add less if you like.; 1 Tbsp Flour

Felice @morinoko

Connecticut, United States

I like to think of this as a kind of "Slovakian Curry" ;P Also called "Segedin Goulash," this kind is a bit different from the usual goulash as it contains sauerkraut. When I visited my friend in Slovakia, my friend and I translated this recipe from a traditional Slovakian/Czech cookbook and made it! It's delicious so thought I would share :)

Using heavy cream will make this, well, quite creamy and mild. You can use sour cream instead for a more 'tangy' taste. Feel free to add less cream to your liking!

Felice @morinoko

Connecticut, United States

Using heavy cream will make this, well, quite creamy and mild. You can use sour cream instead for a more 'tangy' taste. Feel free to add less cream to your liking!

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Ingredients

70 mins

4 servings

2Onions, finely chopped
2 clovesGarlic, minced
2 TbspOlive oil or butter
400-450 gPork , cut into 3cm/1 in cubes
2 TbspPaprika powder
1/2 tspCaraway seeds optional
1Bay leaf
400 gSauerkraut, drained
to tasteSalt & pepper
2small Potatoes, cut into chunks (optional)
1-2 cupsStock or as needed
180 mlHeavy cream (30% fat) or sour cream, you can add less if you like.
1 TbspFlour

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Steps

70 mins

1

Chop sauerkraut into smaller pieces if not already cut. In your cooking pot, heat oil on medium and fry onions for about 10 minutes.
2

Add cut up pork and cook until brown.
3

When juices start to come out, season with salt and pepper, and stir in the paprika (and caraway if using), but be careful not to burn the paprika!
4

Add sauerkraut, potatoes (if using) and bay leaf.
5

Add enough water or stock to just cover the ingredients in the pot. If using water, crush one bouillon cube and stir into the soup. Bring to a boil and reduce heat to a simmer. Cover pot with lid and cook for about 30 minutes, stirring occasionally.
6

In a separate bowl, mix 1 Tbsp flour (or cornstarch) with the cream and pour into the soup.
7

Lightly stir and simmer another 10-15 minutes. Adjust salt & pepper to taste and serve into bowls. This dish is usually served with bread, potato dumplings, or sometimes even cooked rice like curry!

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Felice @morinoko

on October 09, 2015 06:51

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_

Ken Babinchak @Slovakenny54

December 31, 2021 18:54

My mother used to make this regularly for my father. She was Slovak/Hungarian my father a proud Canadian/Slovak. 14% sour cream for sure. I learned a lot of cooking from her and my grandmother.