This authentic Szeged-style goulash transforms simple ingredients into a deeply comforting Eastern European classic. Unlike tomato-based versions, this stew relies on the bright acidity of drained sauerkraut and the sweetness of tart apples to balance the richness of the pork. Aromatics like caraway, paprika, and fresh herbs infuse the meat with complex, savory warmth. It is an ideal dish for cooler evenings, offering a robust flavor profile that pairs perfectly with crusty bread or soft spaetzle.
Hungarian Szeged Goulash
Description
This authentic Szeged-style goulash transforms simple ingredients into a deeply comforting Eastern European classic. Unlike tomato-based versions, this stew relies on the bright acidity of drained sauerkraut and the sweetness of tart apples to balance the richness of the pork. Aromatics like caraway, paprika, and fresh herbs infuse the meat with complex, savory warmth. It is an ideal dish for cooler evenings, offering a robust flavor profile that pairs perfectly with crusty bread or soft spaetzle.Ingredients
Directions
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Cut the lean bacon into 1/2-inch pieces.
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Cut the boneless pork into 1-inch cubes.
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In a large Dutch oven or heavy-bottomed pot, render the bacon pieces over medium heat until crisp and fat is released. Remove bacon bits with a slotted spoon and set aside, leaving the fat in the pot.
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Season the pork cubes with salt and pepper. Add the pork to the pot in batches, browning well on all sides. Remove pork and set aside with the bacon.
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Reduce heat to medium-low. Add the chopped red onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
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Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
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Stir in the sweet Hungarian paprika, caraway seed, sage, rosemary, marjoram, and thyme. Cook for 30 seconds to toast the spices, being careful not to burn the paprika.
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Return the browned pork and bacon bits to the pot. Pour in the apple juice or cider, scraping up any browned bits from the bottom of the pot.
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Add the drained sauerkraut and sliced apples to the pot. Stir to combine all ingredients.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 45-60 minutes, or until the pork is tender and the flavors have melded.
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Remove the pot from heat. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt or pepper if needed.
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Serve hot with red potatoes, spaetzle, or egg noodles on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 541.0kcal
- % Daily Value *
- Total Fat 42.0g65%
- Saturated Fat 14.0g70%
- Cholesterol 46.0mg16%
- Sodium 1717.0mg72%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 37.0g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can use a mix of pork shoulder and neck instead of boneless pork loin.
Ensure the sauerkraut is well-drained and rinsed if you prefer a less sour taste, or skip rinsing for a more tangy profile.
This stew tastes even better the next day after the flavors have had time to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the stew is too thick, add a splash of water or broth. If too thin, simmer uncovered for a few more minutes.
