Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This authentic Hungarian Szeged Goulash is a comforting, rustic masterpiece that balances savory pork with the tangy bite of sauerkraut and the natural sweetness of apples. Slow-cooked with sweet Hungarian paprika, caraway seeds, and fresh herbs like marjoram and thyme, the flavors meld into a rich, aromatic broth. It’s a perfect dish for chilly evenings or family gatherings, offering a satisfying texture and depth that warms the soul. Serve it over spaetzle or egg noodles for a complete, traditional meal that feels like a hug in a bowl.
0
Add to Favorites
Hungarian Szeged Goulash
Description
This authentic Hungarian Szeged Goulash is a comforting, rustic masterpiece that balances savory pork with the tangy bite of sauerkraut and the natural sweetness of apples. Slow-cooked with sweet Hungarian paprika, caraway seeds, and fresh herbs, the flavors meld into a rich, aromatic broth. It is a perfect dish for chilly evenings or family gatherings, offering a satisfying texture and depth that warms the soul. Serve it over spaetzle or egg noodles for a complete, traditional meal.Ingredients
Directions
-
In a large Dutch oven or heavy-bottomed pot, render the bacon pieces over medium heat until crisp and fat has released. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
-
Pat the pork cubes dry with paper towels and season with salt, pepper, and flour. Add the pork to the pot in batches, browning on all sides. Remove pork and set aside with the bacon.
-
Reduce heat to medium-low. Add the chopped onion to the remaining bacon fat and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
-
Stir in the sweet Hungarian paprika, caraway seed, marjoram, thyme, sage, and rosemary. Cook for 30 seconds to toast the spices, being careful not to burn the paprika.
-
Return the browned pork and bacon to the pot. Pour in the apple juice or cider, scraping up any browned bits from the bottom of the pot. Add the drained sauerkraut and sliced apples.
-
Bring the mixture to a simmer, then cover and reduce heat to low. Cook gently for 1 to 1.5 hours, stirring occasionally, until the pork is tender and the flavors have melded.
-
If the stew is too thin, simmer uncovered for the last 15 minutes to reduce. If too thick, add a splash of water or broth.
-
Just before serving, stir in the sour cream until smooth and heated through. Do not boil after adding sour cream to prevent curdling.
-
Serve hot over boiled red potatoes, spaetzle, or egg noodles. Garnish with additional fresh herbs if desired.
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
Storage:
Variations:
Serving Suggestions:
Cooking Tip:
hungarian, goulash, szeged, pork, sausage, saerkraut, apples, paprika, stew, comfort food, slow cooked, caraway, marjoram, thyme, garlic, onion, spicy, hearty, traditional, dinner
