Hungarian Szeged Goulash
Submitted by amanda007
Hungarian Szeged goulash with braised pork, sauerkraut, apple cider, and sour cream. Caraway and sweet paprika build deep, smoky flavor in this hearty one-pot classic.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
90 minThis Szeged-style goulash is the other side of Hungarian comfort food, swapping the more familiar beef-and-tomato version for tender pork braised with tangy sauerkraut and apple cider. The combination sounds unusual if you haven’t tried it, but the sweet-tart apples and sauerkraut balance the richness of the meat beautifully.
Sweet paprika and caraway seeds do the heavy flavoring here, while a generous handful of fresh herbs (sage, rosemary, marjoram, thyme) layers complexity you won’t get from dried. The flour coating on the pork thickens the braising liquid into a silky sauce without any extra fuss.
Stir the sour cream in right at the end and keep the heat gentle. If the sauce boils after the sour cream goes in, it can break and turn grainy. You want it just warmed through, coating every piece of pork in that creamy tang.
This is a fantastic make-ahead dish. Braise the pork and sauerkraut, stop before adding sour cream, then refrigerate. Reheat and finish with the sour cream when you’re ready to serve.
Chef Tips
- Rinse and drain the sauerkraut well. Skipping this step makes the finished goulash too salty and overpoweringly sour.
- Use Hungarian sweet paprika, not smoked Spanish pimentón. They taste completely different and the wrong one will throw the whole dish off.
- Granny Smith apples hold their shape during simmering. Softer varieties like McIntosh will dissolve into mush.
- Serve over buttered egg noodles or spaetzle to soak up every bit of sauce.
Variations
- Chicken Szeged goulash: Swap boneless chicken thighs for the pork. Cut the braising time to 25 minutes.
- Smoked sausage version: Replace half the pork with sliced kielbasa, adding it in the last 15 minutes so it heats through without getting tough.
Ingredients
Directions
*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider.
In a large, deep roasting pan or Dutch oven, sauté bacon until crisp. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan.
Add pork cubes gradually, stirring to brown on all sides.
Stir in onion and garlic, and cook until onion softens.
Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well.
Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender.
Do not overcook. Dish can easily be prepared ahead up to this point and then reheated.
When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil.
Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into pieces.
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