This authentic Hungarian Szeged Goulash is a comforting, rustic stew that balances savory pork with the tang of sauerkraut and the subtle sweetness of tart apples. Rich with sweet paprika, caraway, and fresh herbs, it offers deep, complex flavors that develop beautifully over low heat. The dish is hearty yet tender, perfect for chilly evenings or family gatherings. Serve it hot with creamy sour cream stirred in at the last minute, garnished with crisp bacon and fresh dill. It pairs wonderfully with spaetzle, egg noodles, or simple boiled potatoes. This recipe makes a great make-ahead meal, as the flavors improve after resting.
Hungarian Szeged Goulash
Description
This authentic Hungarian Szeged Goulash is a comforting, rustic stew that balances savory pork with the tang of sauerkraut and the subtle sweetness of tart apples. Rich with sweet paprika, caraway, and fresh herbs, it offers deep, complex flavors that develop beautifully over low heat. The dish is hearty yet tender, perfect for chilly evenings or family gatherings. Serve it hot with creamy sour cream stirred in at the last minute, garnished with crisp bacon and fresh dill.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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Remove the bacon with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan.
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Add the pork cubes gradually to the pan, stirring to brown on all sides.
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Stir in the chopped onion and minced garlic, and cook until the onion softens.
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Sprinkle the flour, paprika, caraway seed, sage, rosemary, marjoram, thyme, salt, and pepper over the vegetables and meat.
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Stir to combine, letting the mixture brown slightly.
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Add the apple juice and drained sauerkraut, mixing well.
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Reduce heat, cover, and simmer for about 45 minutes, or until the meat is tender.
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Stir occasionally during cooking, adding additional apple juice or water if the mixture becomes too dry.
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During the last 10 minutes of cooking, stir in the sliced apples.
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Simmer, covered, until the apples are just tender but not mushy.
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When ready to serve, stir in the sour cream, adding a small amount of liquid if the meat mixture is too dry to ensure plenty of sauce.
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Heat through gently but do not boil.
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Serve hot with steamed red potatoes, spaetzle, or egg noodles.
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Garnish with fresh dill, parsley, and the reserved bacon pieces.
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
Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider.
This dish can be prepared up to the point of adding the apples and sour cream, then cooled and refrigerated. Reheat gently before serving and add the sour cream at the end.
Do not boil the stew after adding sour cream, as it may curdle. Keep the heat low when finishing the dish.
For best results, use sweet Hungarian paprika rather than hot paprika to achieve the authentic flavor profile.
Spaetzle or egg noodles can be tossed in a small amount of melted butter before serving to keep them moist.
