Segedínsky Guláš (Slovak Pork and Sauerkraut Goulash)
Local name: Segedínsky guláš
In short: Tender pork braised with sauerkraut, onions and paprika, then finished with sour cream for a rich, tangy goulash served with dumplings. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Segedínsky guláš is a pork and sauerkraut goulash that Slovak households cook all through the colder months. Pork shoulder is simmered with plenty of onion and paprika, then braised slowly with sauerkraut until tender and enriched with sour cream just before serving. Serve it with bread dumplings or thick slices of bread to soak up the tangy, paprika-red sauce.
Instructions
- Heat the lard in a heavy pot over medium heat. Cook the onions for 10 minutes, stirring, until soft and golden. Add the garlic and cook for 1 minute.
- Add the pork and the salt and cook for about 10 minutes, stirring, until the meat has lost its raw color on all sides.
- Take the pot off the heat and stir in the paprika, caraway and tomato paste. Pour in the water, return to the heat and bring to a boil, scraping up anything stuck to the bottom.
- Cover, lower the heat and simmer for 45 minutes.
- Stir in the sauerkraut and bay leaf, cover again and simmer for 45 minutes more, until the pork is very tender.
- Whisk the flour into the sour cream, then whisk in 3 tablespoons of the hot cooking liquid. Stir this into the goulash and simmer gently for 5 minutes without boiling. Season with the pepper and more salt if needed, and serve hot.
Tips
- Add the paprika off the heat. It turns bitter if it scorches in a hot, dry pot.
- Do not let the goulash boil after the sour cream goes in, or the sauce may split. Tempering the cream with hot liquid first helps.
Questions and answers
Should I rinse the sauerkraut?
Taste it first. Mild sauerkraut can go in as it is. If it is very sour or salty, rinse it briefly under cold water and squeeze it lightly.
Can I make segedínsky guláš ahead of time?
Yes. It improves overnight. Cook it up to the sour cream step and refrigerate for up to 4 days, then reheat and add the sour cream mixture just before serving.
What goes with segedínsky guláš?
Bread dumplings are the usual side, or thick slices of bread. Boiled potatoes work well too.
How long does it take to make Segedínsky Guláš (Slovak Pork and Sauerkraut Goulash)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Segedínsky Guláš (Slovak Pork and Sauerkraut Goulash)?
About 480 kcal per serving, with 27 g of protein, 11 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 11 g |
| Fat | 36 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
