Entree: Slovakia – Southern Culinary Region – Segedínsky Guláš (Hearty pork and sauerkraut goulash finished with paprika and sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 2 medium onions, finely chopped
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (2 g) caraway seeds, crushed lightly
- 1 bay leaf
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef or chicken stock
- 16 oz (454 g) sauerkraut, drained (reserve some brine if desired)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) cold water
- 1 tbsp (12 g) butter (optional, to finish)
- Fresh chopped parsley for garnish
- Bread dumplings or boiled potatoes for serving

Instructions

1. Heat the lard or oil in a heavy pot over medium-high heat. Pat the pork cubes dry and brown in batches until well-seared on all sides; transfer browned pork to a plate.
2. Reduce heat to medium, add the chopped onions to the pot and sauté until translucent, about 6–8 minutes. Stir in the paprika briefly (off direct heat if possible) to bloom its flavor, then add the tomato paste and cook 1 minute.
3. Return the browned pork to the pot. Add the crushed caraway seeds, bay leaf, and stock to deglaze, scraping up browned bits. Bring to a simmer.
4. Stir in the drained sauerkraut, cover, and simmer gently for 60–75 minutes until the pork is tender and flavors have melded. Add reserved sauerkraut brine a few tablespoons if the stew becomes too thick.
5. In a small bowl, whisk the flour with the cold water to make a slurry. Stir the slurry into the stew and simmer 5–10 minutes to thicken. Remove the pot from the heat and let cool very slightly.
6. Temper the sour cream by stirring a few tablespoons of the hot stew into it, then fold the sour cream mixture back into the pot. Stir in the butter if using, adjust salt and pepper to taste, and discard the bay leaf.
7. Serve the Segedínsky guláš hot, garnished with parsley, accompanied by bread dumplings or boiled potatoes.