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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
