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Authentic Segedin Goulash
Authentic Segedin Goulash
Lunch Main course
Hungarian

Authentic Segedin Goulash

August 21, 2024
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Patience is essential when cooking Segedin goulash. The meat is simmered slowly, allowing it to absorb the flavors of the broth, paprika, and spices.

Segedin goulash is a beloved dish from Central European cuisine, combining the richness of slow-cooked pork with the tangy taste of sauerkraut.

This traditional recipe, with roots in Slovak and Hungarian kitchens, is perfect for a comforting family meal.

Why Segedin Goulash?

Named after the city of Szeged in Hungary, Segedin goulash is a unique variation of the classic goulash, distinguished by the addition of sauerkraut.

The dish is seasoned with sweet paprika, giving it a deep red hue and a warming flavor that’s ideal for colder weather.

Ingredients That Make the Difference

The quality of ingredients is key to achieving the authentic taste of this dish. Choose tender pork goulash cubes and fresh sauerkraut for the best results.

The rich sauce is thickened with a mixture of heavy cream and flour, giving the goulash its characteristic creamy texture.

The Slow Cooking Process

The sauerkraut is added towards the end of the cooking process, ensuring that it retains its tangy bite while blending seamlessly into the dish.

Perfect Pairings

This hearty goulash is traditionally served with bread dumplings or spaetzle, which soak up the flavorful sauce beautifully. A dollop of sour cream on top adds a creamy contrast to the tangy and savory flavors.

Authentic Segedin Goulash: A Taste of Tradition

A bowl of this comforting, slow-cooked pork goulash, infused with the tangy flavors of sauerkraut and the richness of paprika.

Perfectly paired with bread dumplings, it’s a dish that brings a taste of Central European tradition right to your table.

Recipe Preparation Steps
1.

Sauté Onions and Garlic:

Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until they become translucent.

Add the minced garlic and cook until golden brown.

2.

Brown the Meat:

Season the pork goulash cubes with salt and pepper. Add the meat to the pot and sear on all sides until browned.

3.

Add Paprika and Broth:

Sprinkle the meat with sweet paprika powder and quickly sauté to avoid burning.
Pour in the pork broth and add the allspice berries, black peppercorns, and bay leaves (wrapped in a cheesecloth or spice bag for easy removal).

4.

Simmer:

Bring the mixture to a boil, then reduce the heat. Cover and simmer until the meat is almost tender, about 1.5 to 2 hours.

5.

Add Sauerkraut:

Stir in the drained and chopped sauerkraut. Continue simmering for another 15-20 minutes until the meat is fully tender.

6.

Thicken the Sauce:

In a bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the goulash to thicken.
Cook for an additional 15 minutes, stirring occasionally.

7.

Adjust Seasoning:

Taste and adjust seasoning if needed, adding sugar or sauerkraut juice to balance the flavors.

8.

Serve:

Ladle the Segedínsky goulash into deep plates or bowls. Garnish each serving with a dollop of sour cream.

Serve with traditional bread dumplings or spaetzle.

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Authentic Segedin Goulash

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