Name: Segedin Goulash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 1 pot
Ingredients: 800 g pork shoulder; 30 g lard; 2 pcs onion; 2 cloves garlic; 30 g sweet paprika; 5 g caraway; 2 pcs bay leaves; 4 pcs allspice; 400 g sauerkraut; 300 ml water; 1 pinch hot paprika; 5 g caster sugar; salt; black pepper; 200 ml sour cream; 15 g plain flour

Step by step process

Preparation

1
Trim any excess sinew from the pork and cut into medium cubes, about 3 cm in size.
2
Peel and finely chop the onion. Mince the garlic.
3
If needed, quickly rinse the sauerkraut under cold water, gently squeeze out excess liquid, and chop if the strands are too long.
4
In a bowl, whisk together sour cream and flour until smooth and lump-free. Set aside.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.

Cooking

5
In a wide pot, heat lard over medium heat and saute the onion slowly, stirring often, until golden, about 10-12 minutes.
6
Add the minced garlic, stir briefly, sprinkle in the sweet paprika and mix immediately to prevent burning.
TIP:
Add ground sweet paprika to heated fat away from direct flame and immediately stir to prevent it from becoming bitter. Use the same method for other dishes with paprika.
7
Add the meat cubes, increase the heat, and sear them on all sides for 5-7 minutes until lightly browned.
8
Season with caraway and, if desired, a pinch of hot paprika. Pour in water, add bay leaf and allspice, stir, and bring to a gentle simmer.
9
Cover and simmer on low for about 50-60 minutes until the meat is nearly tender. Stir occasionally and add water as needed.
TIP:
Braise the meat on low heat under a lid to make it tender and allow the flavors to meld. Stir occasionally and add liquid as needed to prevent burning and keep it juicy.
10
Stir in the sauerkraut and, if desired, a teaspoon of sugar to balance the acidity. Continue to cook uncovered for 10-15 minutes to combine flavors.
11
Reduce the heat to low, pour in the cream mixture, and simmer gently for 5 minutes while stirring until the sauce thickens. Season with salt and freshly ground pepper.

Serving

12
Let the goulash rest for a few minutes before serving with bread dumplings. Ladle plenty of sauce so the dumplings can soak it up.

More tips:

If the sauerkraut is very sour, drain off some of the brine and briefly rinse the cabbage. Adjust any additional sweetness at the end with a little sugar.

Control the heat using a mix of sweet and hot paprika, start with just a pinch of hot, and add more to taste when finishing the dish. Start mild and build up gradually.

Share on:

Autumn Stew Recipes Grandma's Recipes Hearty & Filling Recipes Warming Recipes Winter Stew Recipes