Segedínsky Guláš | FoodieAtlas

Ingredients

2 lbs (900 g) pork shoulder or pork belly, cut into bite-sized pieces
2 tablespoons vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon hot paprika (optional, for heat)
1 teaspoon caraway seeds
1 tablespoon tomato paste
1 cup sauerkraut, drained and rinsed
2 cups beef or pork broth
1 bay leaf
1 teaspoon marjoram
Salt and black pepper to taste
1 cup sour cream
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Dumplings, bread, or potatoes (for serving)

Instructions

Brown the Pork

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the pork pieces and brown on all sides. Remove the pork and set aside.

Cook the Onions and Garlic

In the same pot, add the chopped onions and cook until golden brown, about 10 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add Paprika and Spices

Stir in the sweet paprika, hot paprika (if using), and caraway seeds. Cook for 1-2 minutes, stirring constantly to prevent burning.

Add Tomato Paste and Sauerkraut

Stir in the tomato paste and cook for another 2 minutes.

Add the drained and rinsed sauerkraut to the pot and stir to combine.

Simmer the Guláš

Return the browned pork to the pot.

Pour in the broth and add the bay leaf.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender.

Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix the all-purpose flour with a little water to form a slurry and stir it into the guláš. Cook for an additional 5-10 minutes until the sauce thickens.

Finish with Sour Cream

Stir in the sour cream and marjoram, and let the guláš simmer for another 5 minutes.

Season with salt and black pepper to taste.

Serve

Remove the bay leaf before serving.

Ladle the segedínsky guláš into bowls and garnish with fresh chopped parsley.