Entree: Czechia – Prague Pub Classics – Segedínský Guláš (Czech pork and sauerkraut goulash in a creamy paprika sauce)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Total 2 hrs 5 min

Ingredients

- 1 1/2 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, about 10 oz (280 g) total, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (5 g) hot paprika or a pinch cayenne (optional)
- 1 tbsp (8 g) all-purpose flour
- 2 cups (480 ml) beef or pork stock
- 1 cup (240 g) sauerkraut, drained and rinsed lightly if very sour (about 16 oz / 450 g jar yields more; use 1 cup drained here)
- 1 cup (240 ml) water (adjust as needed)
- 1 bay leaf
- 1 tsp (5 g) caraway seeds (optional)
- 1/2 cup (120 ml) sour cream
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. In a large heavy pot or Dutch oven, render the diced bacon over medium heat until fat is released and pieces are lightly crisp. Remove most of the bacon pieces with a slotted spoon and set aside, leaving the fat in the pot (add lard or oil if needed).
2. Increase heat to medium-high and brown the pork cubes in batches, searing on all sides; transfer browned pork to a plate. Reduce heat to medium, add the chopped onions to the pot and cook until soft and golden, about 8–10 minutes. Add the garlic and cook 1 minute.
3. Sprinkle the flour over the onions, stir to coat, then remove the pot from the heat and immediately stir in the sweet paprika (this prevents burning). Return to the heat and add the stock, scraping up any browned bits.
4. Return the browned pork and reserved bacon to the pot. Add the sauerkraut, bay leaf, caraway seeds if using, and 1 cup (240 ml) water. Bring to a gentle simmer, partially cover, and cook until the pork is tender, about 1 to 1 1/4 hours. Add more water or stock if the stew becomes too dry.
5. When the pork is tender and the sauce has reduced to a rich consistency, remove the pot from heat. Temper the sour cream by stirring a few tablespoons of hot sauce into the sour cream, then stirring that mixture back into the pot to prevent curdling. Adjust salt and pepper to taste.
6. Serve hot with boiled potatoes, dumplings, or crusty bread, and garnish with the reserved bacon bits if desired.