Hungarian Szeged Goulash

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.

Cooking Method: Baking, Boiling, Roasting, Steaming, Stewing

Cuisine: Eastern European

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 541

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.

Directions

1
Cut the lean bacon into 1/2-inch pieces.
2
Cut the boneless pork into 1-inch cubes.
3
In a large, deep roasting pan or Dutch oven, sauté the bacon until crisp.
4
Remove the bacon with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan.
5
Add the pork cubes gradually to the pan, stirring to brown on all sides.
6
Stir in the chopped onion and minced garlic, and cook until the onion softens.
7
Sprinkle the flour, paprika, caraway seed, sage, rosemary, marjoram, thyme, salt, and pepper over the vegetables and meat.
8
Stir to combine, letting the mixture brown slightly.
9
Add the apple juice and drained sauerkraut, mixing well.
10
Reduce heat, cover, and simmer for about 45 minutes, or until the meat is tender.
11
Stir occasionally during cooking, adding additional apple juice or water if the mixture becomes too dry.
12
During the last 10 minutes of cooking, stir in the sliced apples.
13
Simmer, covered, until the apples are just tender but not mushy.
14
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.
15
Heat through gently but do not boil.
16
Serve hot with steamed red potatoes, spaetzle, or egg noodles.
17
Garnish with fresh dill, parsley, and the reserved bacon pieces.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 541kcal

% Daily Value *
Total Fat 42g65%
Saturated Fat 14g70%
Cholesterol 46mg16%
Sodium 1717mg72%
Total Carbohydrate 1.4g1%
Sugars 0.5g
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/hungarian-szeged-goulash-3/