Entree: Czechia – Central Culinary Region – Segedínský guláš (Hearty Czech pork goulash cooked with sauerkraut in a creamy paprika sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.75 lb (800 g) pork shoulder, trimmed and cubed
- 4 oz (115 g) smoked bacon or smoked pork belly, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 tbsp (14 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika, optional
- 2 large onions, thinly sliced (about 350 g)
- 2 cloves garlic, minced (about 6 g)
- 14 oz (400 g) sauerkraut, rinsed and coarsely drained
- 1 cup (240 ml) beef or pork stock
- 1/2 cup (120 ml) water
- 1 cup (240 ml) sour cream (smetana)
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 bay leaf
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Pat the pork dry and season lightly with salt and pepper. In a large heavy pot, heat the lard or oil over medium-high heat and brown the bacon until it renders fat.
2. Add the pork in batches and brown on all sides; remove browned pork and set aside with the bacon.
3. Reduce heat to medium, add the sliced onions and cook until soft and golden, about 8–10 minutes. Stir in the minced garlic for 30 seconds more.
4. Remove the pot from the heat and quickly stir in the sweet paprika (and hot paprika if using) to prevent burning, then return to low heat.
5. Return the pork and bacon to the pot. Add the sauerkraut, crushed caraway seeds, bay leaf, stock, and water. Bring to a gentle simmer, cover partially, and cook on low heat until the pork is tender, about 60–90 minutes.
6. In a small bowl, whisk the sour cream with the flour until smooth. Temper the mixture by stirring in a ladle of hot cooking liquid, then slowly stir the tempered sour cream into the stew. Simmer gently for another 8–10 minutes to thicken and meld flavors—do not boil vigorously after adding sour cream.
7. Adjust seasoning with salt and pepper to taste. Remove the bay leaf.
8. Serve hot garnished with chopped parsley. Traditionally accompanied by bread dumplings, boiled potatoes, or rustic bread.