Segedinsky Gulas
Pork stewed with sauerkraut, paprika and caraway, finished with soured cream, a Hungarian Szeged style goulash ready in 1 hour 20 minutes.
Photograph credit: Segedínský guláš (image of cabbage stew a la Székely on Wikidata Q1302342) by Nillerdk · CC BY 3.0 · Wikimedia Commons
Build the Meal Around Segedinsky Gulas
- Boiled potatoes
- Bread dumplings
- Beer
Sides from the same cuisine on this site: Nokedli, Lángos.
How to Cook Segedinsky Gulas
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Cook the onions in the lard for 10 minutes until golden.
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Take the pan off the heat, stir in the garlic and paprika, add the pork and return to the heat to brown for 5 minutes.
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Add the sauerkraut with its juice, the water and caraway. Cover and simmer for 1 hour.
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Take off the heat, stir in the soured cream and sugar and taste.
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Serve with the potatoes.
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Worth Knowing Before You Cook
Add the paprika off the heat.
Add the cream off the heat too.
A pinch of sugar tames the sourness.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Leftovers
Keeps for 4 days in the fridge. Freeze for 3 months without the cream.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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