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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Cut the pork shoulder into bite-sized cubes, about 2-3 cm each. Set aside.

Step 2

Finely dice the onions and mince the garlic cloves.

Step 3

Heat the lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 4

Add the diced onions to the pot and sauté until they become translucent and golden, about 8 minutes.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 6

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.

Step 7

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.

Step 8

Add the caraway seeds, tomato paste, bay leaves, salt, and black pepper. Stir to combine.

Step 9

Pour in the chicken or vegetable stock, ensuring the pork is mostly submerged. Bring the mixture to a gentle simmer.

Step 10

Cover the pot and let the goulash cook on low heat for about 1 hour, stirring occasionally.

Step 11

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.

Step 12

Stir in the sour cream just before serving, ensuring it is well blended and heated through without boiling.

Step 13

Serve hot, optionally garnished with fresh parsley. This dish pairs beautifully with fresh bread, boiled potatoes, or dumplings.

Nutrition Facts

Serving size	(2605.2g)

Amount per serving	% Daily Value*
Calories	3228.3

Total Fat 201.1g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1028.2mg	0%
Sodium 8358.1mg	0%
Total Carbohydrate 89.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 42.7g
Protein 259.4g	0%

Vitamin D 20IU	0%
Calcium 829.9mg	0%
Iron 23.7mg	0%
Potassium 5735.8mg	0%

*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.

Source of Calories

Fat: 56.5%

Protein: 32.4%

Carbs: 11.2%