Segedínský Guláš Recipe

Introduction

Segedínský Guláš is a comforting Czech stew featuring tender pork, savory sauerkraut, and a creamy paprika-infused sauce. This hearty dish is perfect for warming up on a chilly evening and pairs wonderfully with dumplings or rice.

Ingredients

• 2 lbs. cubed pork stew meat
• 1 tablespoon olive oil
• 2 tablespoons garlic
• 2 white onions, chopped
• 6 tablespoons paprika
• 32 oz. container chicken broth
• 4 tablespoons cornstarch
• 1 1/3 cup heavy cream
• 14.5 oz can sauerkraut
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Step 1: In a deep large pan, heat the olive oil and add the cubed pork, chopped onions, and garlic. Sauté until the pork is seared on the outside. Stir in the paprika until the meat and onions are well coated.
2. Step 2: Pour in the chicken broth, stir well, then reduce the heat to low. Add salt and pepper. Cover and simmer for an hour and a half, or until the pork is tender.
3. Step 3: Drain the sauerkraut in a strainer and squeeze out the excess juice. Rinse the sauerkraut if you prefer a milder, less vinegary taste. Set aside.
4. Step 4: In a small bowl, mix the cornstarch and heavy cream to create a slurry. Slowly stir this mixture into the simmering stew. Cook on low heat until the sauce thickens to a gravy-like consistency. Add the sauerkraut and cook for another 5 minutes on low.
5. Step 5: Serve the stew hot over your choice of pasta, gluten-free pasta, rice, or traditional dumplings for an authentic experience.

Tips & Variations

• For extra richness, try adding a splash of white wine during the simmering stage.
• If you prefer a spicier stew, add a pinch of cayenne pepper with the paprika.
• Leftover stew tastes even better the next day as the flavors meld; just reheat gently on the stove.

Storage

Store leftover Segedínský Guláš in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of pork for this stew?

Yes, beef can be substituted, though pork is traditional. Beef may require a longer cooking time to become tender.

Is it necessary to rinse the sauerkraut?

Rinsing the sauerkraut is optional. It helps reduce the vinegar flavor if you prefer a milder taste, but you can skip it for a more tangy stew.

Segedínský Guláš Recipe

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★★★★★

4.9 from 128 reviews

• Author: Jack
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x

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Description

Segedínský Guláš is a hearty Hungarian-inspired pork stew featuring tender pork cubes simmered in a rich paprika-infused sauce with sauerkraut and a creamy finish. This warming dish combines savory, tangy, and creamy flavors, making it perfect for a comforting meal served over pasta, rice, or dumplings.

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Ingredients

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Main Ingredients

• 2 lbs. cubed pork stew meat
• 1 tablespoon olive oil
• 2 tablespoons garlic, minced
• 2 white onions, chopped
• 6 tablespoons paprika
• 32 oz. container chicken broth
• 14.5 oz can sauerkraut, drained and rinsed
• 1 teaspoon salt
• 1 teaspoon pepper

Thickening & Cream

• 4 tablespoons cornstarch
• 1 1/3 cup heavy cream

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Instructions

1. Sear the Pork and Sauté Aromatics: In a deep large pan, heat the olive oil over medium-high heat. Add the cubed pork, chopped onions, and minced garlic. Sauté until the pork is browned on all sides and the onions are translucent, releasing their aroma.
2. Add Paprika and Simmer: Sprinkle the paprika over the seared pork and onions, stirring thoroughly to coat the ingredients. Pour in the chicken broth, stir well, then reduce the heat to low. Season with salt and pepper. Cover and let simmer gently for an hour and a half, or until the pork is tender and flavors meld.
3. Prepare the Sauerkraut: While the pork simmers, drain the canned sauerkraut using a strainer. Squeeze out as much liquid as possible and rinse it briefly if you prefer a milder, less vinegar-forward taste. Set the sauerkraut aside.
4. Make the Creamy Thickener: In a separate bowl, mix together the cornstarch and heavy cream until smooth. Gradually stir this mixture into the simmering pork stew on low heat. Continue cooking and stirring gently until the sauce thickens to a gravy-like consistency.
5. Add Sauerkraut and Final Cook: Stir the prepared sauerkraut into the thickened sauce. Cook on low for an additional 5 minutes to meld the flavors and warm the sauerkraut.
6. Serve: Remove from heat and serve the Segedínský Guláš over your choice of pasta, gluten-free pasta, rice, or traditional dumplings for a complete and comforting meal.

Notes

• Draining and rinsing sauerkraut reduces its vinegar sharpness; adjust to your taste preference.
• For a thicker stew, you can add a bit more cornstarch slurry gradually until desired consistency is reached.
• This dish pairs well with hearty sides like spaetzle or mashed potatoes aside from the suggested options.
• Leftovers can be refrigerated for up to 3 days and often taste better the next day after flavors develop further.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Hungarian

Keywords: Segedin goulash, Hungarian pork stew, creamy paprika stew, sauerkraut stew, traditional Eastern European dish