Entree: Slovakia – National Cuisine – Segedínsky Guláš (Hearty Slovak pork and sauerkraut goulash slowly braised with paprika and finished with sour cream)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, diced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (14 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika or cayenne (optional)
- 16 oz (450 g) sauerkraut, drained and coarse chopped
- 1 cup (240 ml) beef or pork broth
- 1 bay leaf
- 1 tsp (2 g) caraway seeds (optional)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) sour cream
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. In a heavy pot, render diced bacon over medium heat until fat is released and bacon is lightly crisp. Remove excess fat leaving about 1–2 tbsp in the pot.
2. Increase heat to medium-high. Season pork cubes lightly with salt and brown in batches in the pot, searing all sides; transfer browned pork to a bowl.
3. Reduce heat to medium. Add lard or oil if needed, then add chopped onions to the pot and cook until golden and translucent, about 8–10 minutes. Add garlic and cook 1 minute.
4. Remove pot from heat and stir in sweet paprika and hot paprika if using to prevent burning the spice. Return pork and any juices to the pot, add chopped sauerkraut, bay leaf, caraway seeds, and broth. Stir to combine.
5. Bring to a gentle simmer, cover partially, and reduce heat to low. Cook, stirring occasionally, 60–90 minutes until pork is very tender and flavors have melded.
6. In a small bowl, whisk sour cream with flour until smooth. Temper the mixture with a few spoonfuls of hot cooking liquid, then stir it into the stew. Simmer uncovered 8–10 minutes until sauce thickens. Adjust salt and pepper.
7. Remove bay leaf, garnish with chopped parsley, and serve hot with dumplings, boiled potatoes, or rye bread.