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
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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.
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Nutrition
Serving: 1g | Calories: 1683kcal | Carbohydrates: 93g | Protein: 114g | Fat: 100g | Saturated Fat: 26g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 47g | Trans Fat: 0.2g | Cholesterol: 384mg | Sodium: 7212mg | Potassium: 4514mg | Fiber: 41g | Sugar: 39g | Vitamin A: 7988IU | Vitamin C: 183mg | Calcium: 643mg | Iron: 25mg
