Pork and Sauerkraut Goulash (Segedin)
I make Segedin Goulash for dinner when I want something filling, flavorful and a little nostalgic. The pork turns tender as it simmers, the sauerkraut basically is the sauce, and the paprika gives the whole pot a rich flavor that makes you want to go back for seconds. This pork and sauerkraut goulash is simple, hearty, and even better the next day, which is exactly my kind of comfort food.
Pork and sauerkraut goulash, often called Segedin or Szegedin goulash, is very popular in Central European cooking. It is the kind of dish people make in colder months because it is warm, filling, and made from simple ingredients that store well.
You can make it from your own sauerkraut, or even carrot kraut!
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Quick Look
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hour 10 minutes
- Servings: 5-6 servings
- Difficulty: Easy
- Baking Method: Stovetop / Dutch Oven
- Best For: Cozy dinners, cold weather meals, make-ahead comfort food
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Pork and Sauerkraut Goulash (Segedin)
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Pork and Sauerkraut Goulash (Segedin)
- Other Delicious Recipes
- Pork and Sauerkraut Goulash (Segedin)
- Need Help Tweaking This Recipe?
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Important Ingredients
- Pork Shoulder becomes soft and tender after simmering and gives the stew its rich flavor.
- Sauerkraut adds the classic sour flavor that makes Segedin taste like Segedin.
- Onions cook down into the sauce and add a deep, rich flavor to the whole dish.
- Paprika gives the stew its warm color and traditional taste.
- Sour Cream makes the sauce creamier and balances the flavors at the end.
See recipe card for quantities.
Substitutions & Variations
- You can make this with more meat or more sauerkraut depending on what you prefer. I usually like a bit more cabbage and broth.
- If your sauerkraut is very sour, rinse it lightly before cooking for a milder flavor.
- Some people like serving it with potatoes, while others keep it simple with bread to soak up the sauce.
How to Make Pork and Sauerkraut Goulash (Segedin)
Step 1: Heat the oil in your pot over medium heat. Add the onions and cook them slowly for about 10 minutes, until soft and lightly golden (Image 1).
Step 2: Add the pork and increase the heat slightly. Let it brown properly, stirring occasionally, for about 10-15 minutes (Image 2).
Step 3: Lower the heat a bit and add the garlic, paprika, tomato paste, caraway, juniper berries, and bay leaves (Image 3). Stir and cook for about a minute.
Step 4: Add the sauerkraut, then pour in enough water or stock to mostly cover everything. Bring to a boil, then cover and reduce the heat so it's just gently simmering (Image 4).
Step 5: Let it cook for 1 hour to 1 hour 20 minutes, stirring occasionally, until the meat is tender and the sauerkraut has softened (Image 5).
Step 6: Optional: About 10 minutes before the end, stir in the sour cream. Taste and adjust with salt and pepper. Remove the bay leaves before serving (Image 6).
Hint: If your sauerkraut is very sharp, taste it before adding it to the pot. You can rinse it lightly under cold water for a milder flavor, or leave it as-is if you like that strong tangy bite. I usually keep the sauerkraut flavor pretty bold because it mellows as it simmers with the pork.
Baking Schedule
Same Day (start to finish):
Cook onions (10 min) → brown pork (10-15 min) → add spices and sauerkraut (5 min) → simmer gently (1-1 hour 20 min) → stir in sour cream and finish (5 min)
Make Ahead:
Cook fully, cool, and refrigerate up to 2 days. Reheat gently on the stove before serving.
💭Crucial Success Tips
Take your time with the onions. They build the base flavor for the whole stew, so don't rush them. Cook them until soft and lightly golden, there's no shortcut!
Recipe FAQs
Segedin goulash is a pork and sauerkraut stew made with paprika, onions, and usually sour cream. It is popular in Central European cooking and is known for its rich flavor.
Yes, this is a great make-ahead meal. The flavor gets even better after a day in the fridge because the pork, sauerkraut, and paprika have more time to blend.
Pork shoulder is the best choice because it becomes tender after simmering. Lean pork can work, but it may turn dry if cooked too long.
Only rinse it if it tastes too sour for you. Rinsing makes the flavor milder. If you like a stronger sauerkraut taste, add it straight from the jar or bag.
Yes, it freezes well for up to 3 months. Let it cool completely first, then freeze in airtight containers. Reheat gently so the pork stays tender.
How To Store Pork and Sauerkraut Goulash (Segedin)
Store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually gets even better after a day or two.
You can also freeze it for up to 3 months. Just let it cool completely before freezing. Reheat gently on the stove or in the microwave.
Other Delicious Recipes
- Fast Sourdough Bread Recipe
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
If you tried this pork and sauerkraut goulash (segedin) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Pork and Sauerkraut Goulash (Segedin)
Ingredients
- 800 g pork shoulder cut into 2-3 cm pieces
- 1 kg sauerkraut drained, lightly rinsed if very sour
- 3 onions thinly sliced, large
- 3 cloves garlic minced
- 3 tablespoon oi or lard
- 2 tablespoon paprika powder
- 1 tablespoon tomato paste
- 3 bay leaves
- 1 teaspoon caraway seeds or ½ teaspoon ground - optional
- 5 juniper berries optional
- 1000 ml water I like to use about 500ml of bone broth if I have it on hand
- salt to taste (because this wil depend a lot on how salty your cabbage was!)
- black pepper to taste (this will depend a lot on how salty your sauerkraut is!)
- 100 ml sour cream plus extra for serving
Instructions
- Heat the oil in your pot over medium heat. Add the onions and cook them slowly for about 10 minutes, until soft and lightly golden.
- Add the pork and increase the heat slightly. Let it brown properly, stirring occasionally, for about 10-15 minutes.
- Lower the heat a bit and add the garlic, paprika, tomato paste, caraway, juniper berries, and bay leaves. Stir and cook for about a minute.
- Add the sauerkraut, then pour in enough water or stock to mostly cover everything. Bring to a boil, then cover and reduce the heat so it's just gently simmering.
- Let it cook for 1 hour to 1 hour 20 minutes, stirring occasionally, until the meat is tender and the sauerkraut has softened.
- Optional: About 10 minutes before the end, stir in the sour cream. Taste and adjust with salt and pepper. Remove the bay leaves before serving.
Notes
- You can use up to 1 kg of meat. How much you use is a personal preference. I prefer to have a "lighter"version with more cabbage and delicious liquid.
- I go a bit heavier on the onions here. They cook down and almost disappear, but they're what give the whole stew that deeper, richer flavor.
- If your sauerkraut is very sour, rinse it briefly-but not too much.
- This is one of those meals that tastes even better the next day.
- Freezes really well, so I usually make a bigger batch on purpose.
