icon Szeged Pork Goulash (Székely Gulyás)

This goulash is a bit unusual, in that it is made with sauerkraut and sour cream, and the meat is pork, not beef. The name, székely gulyás means “gypsy goulash” in Hungarian. Only it probably is not a gypsy recipe, and the dish as it is cooked in Germany and the Czech Republic is not a gulyás in the traditional Hungarian sense. It’s technically a pork pörkölt with sauerkraut and sour cream.

The original Hungarian version, the original székely gulyás, looks more like a soup than a sauce with meat.
The original recipe is thought to have come from the Hungarian city of Szeged, and spread throughout Europe. It is also called Szeged Goulash in English, Szegediner Gulyas or Szegediner Gulasch in German, Segedínský guláš in Czech and Gulasch à la Szekely in French.

Ingredients:

  • 1/4 lb fat belly pork, cut into bite-sized pieces
  • 1 lb pork cutlets, cut into bite-sized pieces
  • 1 medium onion, peeled and chopped
  • 2 tbsp cooking oil
  • 1/2 tsp salt
  • 2 tsp caraway seeds
  • Freshly ground black pepper
  • 2 cloves garlic
  • 3 tbsp sweet Hungarian paprika
  • 1 lb fresh sauerkraut, drained and rinsed
  • 1/2 cup sour cream
  • 1 tbsp flour

Preparation:

  1. Salt the pork in advance, leave it covered, in a cool place, for several hours, turning from time to time.
  2. Crush the caraway seeds in a mortar, together with the salt, mix these with the meat. Leave for a few hours in a cool place, preferably overnight.
  3. Fry the belly pork and the shoulder pork in its own fat until golden brown. Remove the meat
  4. In the same fat, fry the onions gently until golden. Turn the heat off and add the paprika, pepper and garlic.
  5. Add 125ml water, cover and cook in a gentle oven (300 deg F) for 1 hour.
  6. Remove excess fat. Add the sauerkraut to the meat. Mix the flour with the sour cream to form a smooth paste and add to the meat.
  7. Add enough boiling water to almost cover the cabbage. Return to the oven to cook for 1 hour more (or until soft).
  8. Serve with sliced crusty rye bread.
  9. YIELD: serves 4

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Last updated: October 12, 2010
Photograph of kettle goulash from Wikimedia Commons
used under the terms of the GNU Free Documentation License.

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