Segedin Goulash (Segedinský Guláš)
Ingredients: pork shoulder (1.5 lbs), sauerkraut (1lb), medium onion, flour (3 tablespoons), sour cream (1 cup), butter (or lard), salt, paprika, black pepper, caraway seeds
Prep Time: 2 hours
I showed you how to make steamed dumplings in the previous recipe. In this post, I show you how to prepare a great meal to go with them. The dish is called Segedin goulash (Segedinský guláš) and it’s a stew consisting of pork and sauerkraut. You will find it offered in most Slovak restaurants.
Chop up one medium onion (cibuľa), and brown it on butter (maslo).
Add cubed pork (bravčovina), along with 1 teaspoon of paprika, half a teaspoon of caraway seeds (rasca), few dashes of black pepper (čierne korenie) and some salt. Fry stirring until pork is cooked on all sides. This will take about 20 minutes.
Now add 1 lb of sauerkraut (kyslá kapusta) and enough water to cover the concoction. Cover, and simmer for 80 minutes, adding more water as needed.
Take 3 tablespoons of flour (múka) and brown it on melted butter (or lard). Mix into the stew. This will thicken the sauce.
Finally, stir in one cup of sour cream. Let boil for few minutes.
Serve with dumplings. Enjoy! Visit this link for other goulash recipes.
sour and well cooked pork tasted great.
this was delicious! and it reminds me of a very similar bulgarian dish
Fantastic, I had this at a restaurant in NYC. Now i can make it at home. Might add in some beef and cooking wine.
hi,
i am indian national living in slovakia with my husband and child. i live in banovce nad bebravou. your website is very good and informative. though i am a vegetarian,i have tasted slovak food like perana buchty,some cakes,cesnak polievka etc. i particularly like buchty and it would be great if you could post its recepie.one of my friend’s grandmother who lives in a village called Rybany makes awesome cakes and i had a chance to taste buchty there and i just loved it.
if you want to know anything about indian cuisine you can feel free to ask me or mail me on the above mail id.
thanks
Hi Rama, this is a funny coincidence. I was already planning to make buchty this weekend – filled with both cottage cheese and jam. Check back maybe on Monday? As far as Indian cuisine goes, one of my good friends is Indian, so I get to taste his home cooking on occasions. I am glad you are enjoying Slovak cuisine!
Ahoj Rama!
I am from slovakia and i was born in Banovce (and also living there for long time…) I now living in the UK i miss slovakia so much.I envy you all the good food you can buy in slovakian shops
Greetings.
Julia
Hi Rama, I too like Slovak food – but recently I started to learn Indian cuisine…it is absolutely the best. I am lucky that in our city we have lot of indian eating places since we have lot of Indian nationals here. One of them is Sarawana Bhana which is, as they say, the best Indian vegetarian eatery in the world
And thank you Lubos for recipes with pictures, it helps.
I love Segedin Goulash, and I make it frequently. The problem I have is to make good “knedla” to go with it. If anybody has a good way how to make it and not screw up I am all ears. I am usually using pasta but it NOT the same!!!
Cauko Miro, I’ve made knedla about 5 times now and it turned out fine every time (not as good as my grandma’s but good enough). I think the trick is: 1) let knedla sit for some 30 minutes after forming to let repuff 2) use a large pot and 3) do not take the lid off until cooked to keep from deflating.
this is my favorit meal, nothing can beat it
This was a dish served at my parents wedding and is my favorite Slovak dish. I am just about to attempt a dish I tried at Skanzen in Zuberec when I was there earlier this year which is a lot like a fatter version of Sulance with ground poppy seed and butter topping! Hope all goes well
Hi Lubos, thank you for this recipe! I made it for dinner tonight and we loved it.
Did you ever try to use crockpot for Segedinsky gulas? It’s the best.
Miro, I make knedla quite often. I use vegetable steamer insert inside big pot and steam it without opening lid. My first few times were unsuccesful(almost everything from yeast dough) but I think everytime it got better and better. I always make like 4-5 knedle at the time and the 2-3 put in the freezer.
I am curious about crock pot version. Melania, do you put everything in there at once and cook for 6 or more hours?
I saute onion, garlic first, then I brown meat. After that I put everything with sauerkraut and seasonnings in crock pot. Start with high and 30 min. later turn knob to low and cook 6 hrs. Mix milk and flour add to crock pot and cook 1 more hour. Sour cream goes last one after I turn crock pot off.
hi lubos.my mother was hungarian and she made it many times for us.i make it just like yours whit pork and it is yummy. es for knoedels i make semmelknoedels ore potato dumplings.
ps.the more times you warm it, the better it taste’s……
Hi,thanks for all the great recipes.I am from Slovakia now living in UK.I am trying to cook Slovak food for my children.This site is a great inspiration when I am not sure what to cook. So tomorrow it’ll be segedinsky gulas. Just hope knedlik will turn ok.