Categories: Szegediner Gulasch

Szegediner Goulasch with Sauerkraut – Hungarian Stew

The Szegediner Goulash comes originally from Hungary and is named after the writer and poet Josef Szekely (1825-1895). In Hungarian it is called Szekely Gulasch. It has become a very popular Gulasch recipe in Germany and the combination of beef/pork stew and Sauerkraut is delicious.
The recipe went from Hungary to Austria and then reached Germany as well. It could be a great dish for the winter months because of the Sauerkraut but you can make it at any time – it tastes excellent. Serve with boiled potatoes, Spätzle or dumplings. Enjoy this meal. Happy Cooking!

Ingredients Szegediner Goulash

(5-6 servings)
500 g beef stew and 500 g pork stew
3-4 tbsp sunflower oil or clarified butter
500 g or 2 big cans, jars German Sauerkraut (or 4 small ones) – Find Sauerkraut here –
2 medium size onions
1 glass dry red wine (optional)
3 tbsp tomato paste
caraway seeds to taste (if you don’t like caraway seeds, just don’t use them)
3 tbsp Hungarian paprika powder and 3 tbsp Paprika powder semi-hot or spicy chili pepper (depending on your taste)
salt, pepper to taste
2 tsp potato starch (or cornstarch, organic)
750 ml water
sour cream

Ingredients you need! Sauerkraut – Goulash Seasoning and Dumplings

Cooking Instructions Szegediner Goulash

– Cut meat in cubes (if not already cut).
– In a bowl mix the meat with the paprika spices, salt and pepper; add oil, mix very well and keep cool for 2 hours.
– Heat oil or clarified butter in a big skillet, then fry the meat in portions (not at once).
– Cut onions in half then slice them. Add onions to the meat. Add some more Hungarian paprika powder and add the red wine, then tomato paste.
– Add the water, let simmer for 1 hour, then add the drained Sauerkraut.
– Let simmer for another 30 min or until meat is tender.
– Mix potato starch in some warm water, add to gravy to thicken it.

Serve with some sour cream on top and Bohemian Dumplings or mashed and/or boiled potatoes.

RECIPE: Bohemian Dumplings
RECIPE: How to Make Clarified Butter