Szegediner Hungarian Goulash Recipe

Szegediner Hungarian Goulash Recipe

Szegediner Hungarian Goulash Recipe
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.

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Szegediner Hungarian Goulash with paprika, pork, tomatoes, sauerkraut, onion, and sour cream.
Course Dinner
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Dinner
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Dice your onions and fry them till they are light brown.
  2. Add the meat and brown.
  3. Add the rest of the ingredients except for the sour cream and cook in a pressure cooker for 45 minutes on medium heat. If slow cooking on the stove turn the heat to medium low and cook for 1.5 hours or till fork tender. You may have to add more water periodically if it dries out. When the meat is tender check the water level. If it is too high cook it on medium high till it is reduced to about 1 inch to 1/2 inch deep.
  4. Shred the meat with two forks.
  5. Taste for salt and add as needed. Finish it off by taking it off the heat and stirring in the sour cream.
Recipe Notes

The best cuts of pork for this recipe are tomahawk pork chop, pork loin, or pork butt with the excess fat cut off.  The best cut of beef for this recipe is chuck.

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