Entree: Czechia – Moravia – Segedínský guláš (Pork and sauerkraut stew simmered in a paprika and sour cream sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (8 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) lard or vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 300 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (16 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika or cayenne, optional
- 1 tbsp (8 g) all-purpose flour
- 2 cups (480 ml) beef or pork broth
- 14 oz (400 g) sauerkraut, rinsed lightly and coarsely chopped (drained weight)
- 1 bay leaf
- 1/2 tsp (1 g) caraway seeds, lightly crushed, optional
- 1 tsp (2 g) sugar, optional (to balance acidity)
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) cold water (to temper sour cream)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Season the pork cubes with 1 1/2 tsp salt and 1/2 tsp pepper. Heat the lard or oil in a large heavy pot over medium-high heat.
2. Brown the pork in batches without overcrowding, about 4–6 minutes per batch, transferring browned pieces to a plate.
3. Lower heat to medium, add the chopped onions to the pot and cook until soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the sweet paprika and hot paprika (if using) and cook briefly to bloom the spice, about 30 seconds, then sprinkle the flour over the onions and stir to combine.
5. Return the browned pork to the pot, add the broth and bay leaf, bring to a simmer, cover, and cook gently for 45 minutes to 1 hour until the pork is tender.
6. Add the chopped sauerkraut, caraway seeds, and sugar (if using). Simmer uncovered for another 20–30 minutes so the flavors meld and the sauce thickens. Taste and adjust seasoning with salt and pepper.
7. Temper the sour cream by whisking it with 1 tbsp cold water, then stir a few spoonfuls of hot stew into the sour cream to warm it. Return the tempered sour cream to the pot and stir gently to combine; heat through but do not boil after adding the sour cream to prevent curdling.
8. Remove the bay leaf, sprinkle with chopped parsley, and serve hot with Czech dumplings, boiled potatoes, or crusty bread.