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Szeged Gulyasz (Pork Goulash with Sauerkraut)

Szeged Gulyasz (Pork Goulash with Sauerkraut) is a traditional Czech recipe for a classic stew of pork meat with sauerkraut in a sour cream sauce flavoured with onion, caraway seeds and paprika that's thickened with flour. The full recipe is presented here and I hope you enjoy this classic Czech version of: Pork Goulash with Sauerkraut (Szeged Gulyasz).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesPork RecipesMilk RecipesCzech Recipes


Ingredients:

450g pork, cubed
salt and freshly-ground black pepper, to taste
caraway seeds, to taste
2 tbsp olive oil
1 large onion, finely chopped
500ml meat stock
420g sauerkraut
120ml sour cream
4 tbsp plain flour
1 tbsp paprika
2 garlic cloves, finely chopped

Method:

Season the meat liberally with salt, black pepper and caraway seeds. Heat the oil in a pan and use to fry the onion until golden brown (about 10 minutes). Now add the meat and continue cooking until nicely browned all over.

Add the stock to the pan, bring to a simmer and cook, covered, for 10 minutes before stirring in the sauerkraut. Return the pan to a simmer and cook for 5 more minutes. Meanwhile, form a roux by mixing the plain flour with 4 tbsp olive oil until smooth. Dilute with the sour cream and place in a clean pan. Bring just short of a boil, stirring constantly then take off the heat and stir-in the paprika.

Add the sour cream mixture to the stew then take off the heat and turn into a serving bowl. Garnish by sprinkling with raw garlic and serve.