Székely Gulyás (Szegedin goulash)

Székely Gulyás (Szegedin goulash)

Based on 22 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"A real Hungarian classic and hearty dish. I like to enjoy it with Czech bread dumplings."

Difficulty

Medium 👍

Preparation

100 min

Baking

0 min

Resting

120 min

Ingredients

2Servings
250 g
pork shoulder
1⅓ tbsp
vegetable oil
tbsp
sweet paprika powder
tbsp
smoked paprika powder
100 g
onions
clove
garlic
tsp
tomato paste
33⅓ ml
white wine
200 ml
vegetable broth
tsp
caraway seed
bay leaf
133⅓ g
sauerkraut
sour cream (for serving)
salt
pepper
MetricImperial

Utensils

cutting board, knife, bowl (large), pot (heavy-bottomed), rubber spatula

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How-To Videos

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal500
Fat38 g
Protein31 g
Carb5 g
  • Step 1/5

    Cut pork shoulder into chunks. Toss with vegetable oil, sweet paprika powder, and smoked paprika powder. Let marinate for at least 2 hrs. in the fridge.
    • 250 g pork shoulder
    • 1⅓ tbsp vegetable oil
    • tbsp sweet paprika powder
    • tbsp smoked paprika powder
    • cutting board
    • knife
    • bowl (large)

    Cut pork shoulder into chunks. Toss with vegetable oil, sweet paprika powder, and smoked paprika powder. Let marinate for at least 2 hrs. in the fridge.

  • Step 2/5

    Peel onions and garlic and chop.
    • 100 g onions
    • clove garlic

    Peel onions and garlic and chop.

  • Step 3/5

    Sear the pork in batches in a heavy-bottomed pot over high heat. Remove from the pot then add the onion and garlic and fry until transparent. Add tomato paste and fry briefly, then add any remaining meat marinade.
    • tsp tomato paste
    • pot (heavy-bottomed)
    • rubber spatula

    Sear the pork in batches in a heavy-bottomed pot over high heat. Remove from the pot then add the onion and garlic and fry until transparent. Add tomato paste and fry briefly, then add any remaining meat marinade.

  • Step 4/5

    Put the pork back in the pot with the onions and season with salt and pepper. Deglaze with white wine and vegetable stock. Add caraway seeds and bay leaf, cover, and let simmer for approx. 1 hour.
    • 33⅓ ml white wine
    • 200 ml vegetable broth
    • tsp caraway seed
    • bay leaf
    • salt
    • pepper

    Put the pork back in the pot with the onions and season with salt and pepper. Deglaze with white wine and vegetable stock. Add caraway seeds and bay leaf, cover, and let simmer for approx. 1 hour.

  • Step 5/5

    Add sauerkraut then let cook approx. 30 min more. Season with salt and pepper. Serve the goulash with a dollop of sour cream. Enjoy!
    • 133⅓ g sauerkraut
    • salt
    • pepper
    • sour cream (for serving)

    Add sauerkraut then let cook approx. 30 min more. Season with salt and pepper. Serve the goulash with a dollop of sour cream. Enjoy!

  • Enjoy your meal!

    Székely Gulyás (Szegedin goulash)

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