Székely Gulyás (Szegedin goulash)

Based on 11 ratings

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 👍
100
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-6+
750 g pork shoulder
4 tbsp vegetable oil
1 tbsp sweet paprika powder
½ tbsp smoked paprika powder
300 g onions
1 clove garlic
1 tsp tomato paste
100 ml white wine
600 ml vegetable broth
½ tsp caraway seed
bay leaf
400 g sauerkraut
sour cream (for serving)
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
500
Protein
31 g
Fat
38 g
Carb
5 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.
    • 750 g pork shoulder
    • 4 tbsp vegetable oil
    • 1 tbsp sweet paprika powder
    • ½ 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.
    • 300 g onions
    • 1 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.
    • 1 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.
    • 100 ml white wine
    • 600 ml vegetable broth
    • ½ 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!
    • 400 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!