Segedin goulash
Unlike regular goulash, which is made from beef, segedin goulash is made with pork and sauerkraut. In the Czech Republic, we eat Segedin with bread dumplings. The best sauerkraut for any dish comes from a jar, not a plastic bag. I prefer sauerkraut from Polish grocery stores that contains only cabbage, salt and caraway. You can substitute sour cream with regular cream or half & half.
Ingredients
- 2 tbsp oil or lard
- 100 g / 4 oz bacon
- 1 onion chopped
- 500 g / 1 lb pork picnic, boneless, cut into chunks
- Salt
- 1 tbsp caraway whole or ground
- 2 tbsp paprika
- 400 g sauerkraut preferably from a jar
- 1 tbsp flour
- 200 g sour cream
- Beef or chicken broth optional
- Fresh dill optional
Instructions
- In a large pot over high heat, heat either oil with bacon or lard and saute the onion.
- Add the chunks of pork, salt, pepper and caraway and brown the meat on all sides. Make sure not to overcrowd the pot so the meat doesn’t steam.
- Add the paprika and stir for a few seconds so it doesn’t become bitter.
- Add enough warm water or broth to cover the meat, cover with a lid and slowly cook until tender, about 1.5 hours.
- Spoon the sauerkraut out of the jar onto a cutting board and roughly cut. Reserve the juices in case you want to add it to the dish later.
- Add the sauerkraut to the meat and cook for 15 more minutes.
- Whisk 1 tablespoon of flour with 2 tablespoons of water in a small bowl and add the sour cream. (Another way to thicken the goulash is to mix 2 tablespoons of flour with 3/4 cup of cream or half & half.) Slowly pour the cream mixture into the goulash while mixing with a wooden spoon. Let it cook for another 10 minutes.
- Adjust the taste by adding some of the sauerkraut juice if not sour enough.
- Garnish with fresh dill if desired. Serve with bread or dumplings.
Notes
Tip: You can up the ante on this dish by adding slices of smoked sausage and dried mushrooms that you soak in water first.