Szegediner Gulasch
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Szegediner Gulasch ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
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Szegediner Gulasch
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Szegediner Gulasch
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Preparation :
To read instructions, hover over pictures
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- for a small side-salat, dice 10 ea cherry tomatoes, 1 med size onion, 4 oz Austrian bergkaese, (Austrian mountain cheese) and 3 scallion stalks
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- make a dressing of 1 tblsp raspberry vinegar, 2 tblsp walnut oil and kosher salt and cayenne pepper to taste
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- add the dressing to the salad, mix well
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- remove skin and bones from 1 ea pork butt
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- cut meat and skin into large cubes
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- saute 4 sliced large red onions in 2 tblsp pork fat until caramelized
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- add 1 cup sweet paprika pwd, 1/2 tblsp chopped caraway seeds and 2 tblsp garlic paste
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- add the meat, skin and bone, add 2 qt of water, kosher salt and cayenne pepper to taste
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- simmer until meat is tender but NOT falling apart
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- remove the bone (Bella’s Price)
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- add 1 lb sauerkraut, simmer another 20 minutes
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- remove gulash from heat, add 1 cup sour cream
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- mix well, check/adjust seasoning
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- add side of your choice to a serving plate (pasta, potatoes, dumplings, bread, etc), add goulash, top wit a dollop of sour cream, sprinkle with chopped parsley
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- Szegediner Gulasch
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- Szegediner Gulasch
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- Szegediner Gulasch
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- Szegediner Gulasch
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- Szegediner Gulasch
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ChefsOpinion 
Wow, a whole cup of paprika! I had never heard of pork gulash before and don’t know much about Austrian cuisine, so very interesting!
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Hi Stefan,
the paprika powder is very mild and serves mostly to add color and texture to the sauce 🙂
Cheers !
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Aaaah – Gemütlichkeit! I was beginning to think that, living in a subtropical climate of strange, non-european vegetables, shrimps (not forgetting the final “s”) and kosher salt (which I have never seen anywhere for sale) you had forgotten your European roots! Thank goodness you have not – although it would be nice to have ingredients measured by weight rather than by volume….. How much is a “cup”? With a pound of pork, for example, would a “cup” of paprika be an espresso demitasse, a pint mug or where in between? Mixing the measuring methods makes it harder to get the proportions right, and runs the risk of ruining the dish if they are wrong. Just a thought, and not a criticism – far from it!
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Hi Peter,
I am living since many years in the US, so using cups and ounces comes naturally 🙂 However, this should not be a problem nowadays since online converters are a dime a dozen. Also, I only use measurements because some of my posts are re-posted on other sites where they use measurements. Most of my followers are professional chefs or enthusiastic hobby cooks who don’t need measurements and use recipes as they are intended in savory dishes- as guidelines 🙂
Cheers !
Life is Good !
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Very nice post! Don’t see enough Germanic food recipes and history out there these days. I learned my Goulash spice from a German Chef by making a paste with Caraway, Bay leaves, Garlic, Lemon zest and Hungarian paprika. It gives the dish a very unique flavor profile.
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Hi Daniel,
My goulash spice for beef goulash is equal part finely chopped lemon peel, thyme leaves and caraway seeds and of course plenty of garlic 🙂
Cheers !
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A very tasty dish. I love it!
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