Site Overlay

Authentic Szeged Pork and Sauerkraut Goulash (Szegedi Gulyás)

By Posted on
Authentic Szeged Pork and Sauerkraut Goulash (Szegedi Gulyás)

Authentic Szeged Pork and Sauerkraut Goulash (Szegedi Gulyás)

Celebrate traditional Hungarian flavors with this Szeged-style goulash—a hearty pork stew cooked with tangy sauerkraut and aromatic spices. Perfectly balanced between smoky, sour, and savory, this dish is slow-cooked to tender perfection and finished with rich sour cream for an unforgettable meal.

🕒 Prep Time: 20 minutes

🍳 Cook Time: 2 hours
🍽️ Servings: 4-5

Ingredients

  • 600 g pork neck (cut into bite-sized 2 cm cubes)
  • 300 g finely shredded sauerkraut
  • 2 medium onions (approx. 300 g), finely chopped
  • 20 g sweet paprika (preferably Szeged paprika for authenticity)
  • 1/2 tsp ground caraway seeds
  • 1 sprig thyme (fresh or dried)
  • 2 tbsp sour cream (fermented)
  • 1 tbsp lard (or 2 tbsp oil)
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tbsp sauerkraut brine (reserved)

Instructions

1. Prepare Ingredients

  • Thoroughly squeeze sauerkraut to remove excess brine; reserve 2 tbsp of brine.
  • Taste the sauerkraut: if extremely salty or sour, soak in cold water for 10 minutes, then squeeze again.
  • Chop onions finely.

2. Brown the Pork

  • Heat lard or oil in a cast-iron pot.
  • Add pork cubes and sear over high heat until browned and starting to caramelize. Remove pork to a plate.

3. Caramelize the Onions

  • Lower heat to medium-low and add chopped onions to the pot.
  • Cook gently, stirring frequently, until onions are soft and golden brown (about 20 minutes).

4. Add Spices and Liquids

  • Remove pot from heat and stir in sweet paprika and ground caraway.
  • Deglaze with 1 cup water, stirring to combine. Return pot to heat and bring to a boil.

5. Combine Ingredients and Simmer

  • Return pork to the pot and stir well. Optionally, add a few slices of smoked meat for extra flavor.
  • Add sauerkraut and about 200 ml hot water.
  • Season with freshly ground black pepper; salt is optional as sauerkraut is usually salty enough.
  • Scatter a few caraway seeds on top and add torn thyme sprigs.

6. Oven Cooking

  • When the stew starts to boil, cover the pot with aluminum foil and lid.
  • Transfer to a preheated oven at 150°C (300°F) and cook for 2 hours.
  • After 1.5 hours, check the stew. If there is excess liquid, remove the lid for the last 30 minutes to reduce slightly.
  • The final consistency should be a thick, saucy stew—not completely dry.

7. Final Seasoning and Serving

  • Check that pork and sauerkraut are tender. Adjust salt and caraway seasoning if needed.
  • Optionally skim excess fat from the surface.
  • Stir reserved sauerkraut brine into the stew for extra tang if desired.
  • Mix sour cream with a few spoonfuls of hot stew liquid, then stir into the pot thoroughly.

Serving Suggestions

  • Serve hot with an extra dollop of sour cream and rustic country bread for dipping.

💡 Tips

  • Use high-quality Szeged paprika for an authentic smoky sweetness.
  • Slow oven cooking ensures tender pork and deeply infused flavors.
  • Adjust seasoning carefully after cooking, especially salt, due to sauerkraut’s saltiness.
  • Adding smoked meat slices is optional but adds depth.

🎉 Perfect For

  • Traditional Hungarian meals
  • Cozy family dinners
  • Celebrations featuring authentic regional cuisine

📝 Final Thoughts

Szeged goulash is a beautifully balanced dish combining tender pork, vibrant sauerkraut, and rich paprika spices. Slow-cooked to tender perfection and finished with sour cream, it’s a hearty, comforting classic sure to warm both body and soul.