Szegediner Hungarian Goulash Recipe
This unusual combination is in fact absolutely delicious. This Szegediner Hungarian goulash recipe is a pork stew with fork tender pork seasoned with paprika, sauerkraut, and tomatoes. Then it’s finished with creamy sour cream. Yes, it may sound strange but you have to try it to believe it. It is divine. If you like sweet and sour chicken then I would bet you will love this. Different cuts of meat can be used as well as a combination of half beef and half pork. I have tried ribs although they can be a bit difficult to work around eating. The leanest and best option is pork loin. I believe the most important thing to make this dish a success is using very good quality sauerkraut. German sauerkraut is best. If it comes out of a can don’t use it. The acidity of the kraut may pick up metallic flavors from the can.
My Hungarian grandmother made this goulash recipe often because it is cheap and easy to make and feeds a large crowd. It tastes even better the next day so leftovers are a plus. It’s soo delicious that we barely had leftovers! You can stretch this recipe out like my grandmother did and just add another jar of sauerkraut and tomatoes and of course sprinkle on more paprika, and cook that 10 minutes.
It’s a fairly simple recipe with not too many ingredients. To make this dish you will brown onions and your meat till they are light brown. Add one can diced tomatoes and one jar sauerkraut. Then sprinkle in paprika. You can use a little hot paprika depending on your taste. Top it off with some water for the cooking process and slow cook or pressure cook. Don’t forget the make the dumplings in the picture to go with this dish. It’s the perfect accompaniment to soak up the sauce. Click here for the bohemian dumpling recipe.