Szegediner Goulash

Name: Szegediner Goulash (Segedínský guláš)
Cuisine: Slovakian
Ingredients: 500 g/1¼ lb sauerkraut, drained; 30 ml/2 tbsp vegetable oil; 2 onions, peeled and finely chopped; 600 g/1 lb 5 oz pork shoulder, cut into 2.5cm/1in cubes; 10 ml/2 tsp paprika; 1 stock (bouillon) cube; 30 ml/2 tbsp plain (all-purpose) flour; 250 ml/8 fl oz/1 cup double (heavy) cream; salt and ground black pepper; salt and ground black pepper; bread or potato dumplings, to serve; bread or potato dumplings, to serve

Segedínský guláš

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This traditional Slovak dish, with a Hungarian influence, is very popular in pubs and restaurants. Generally it is served with bread dumplings, but it also combines well with potato dumplings or boiled potatoes.

Ingredients

500 g/1¼ lb sauerkraut, drained
30 ml/2

Europe
Hungary
Czech Republic
Slovakia
Main course
Eastern Europe

Method

Chop the sauerkraut into smaller pieces. Heat the oil in a pan and cook the onions gently for 10 minutes.
Add the pork and brown it. When the juices have started to release, season with salt, pepper and paprika (do not allow the paprika to burn).
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