Szegedin Goulash
Szegedin goulash is a variety of goulash that adds sauerkraut and sour cream to the traditional ingredients. Most people believe that the name "Szegedin Goulash" derives from Szeged, a town in Hungary. But in fact, the Hungarian name "Székély goulash" comes from Jozsef Székély, a Hungarian journalist and poet who lived from 1825 to 1895. The recipe here originates from the original contributor's mother-in-law, with slight modifications.
Ingredients
- 100 g lard
- 600 g pork shoulder, cut into bite-sized cubes
- 1 large onion, finely chopped
- 1–2 tbsp tomato purée
- 1½ tsp paprika
- Water or beef stock
- 2 bay leaves
- 1–2 garlic cloves, minced
- Salt
- Freshly-ground pepper
- 700 g sauerkraut
- 125 ml sour cream
Ingredients for 5 servings (1.7 kg) · the original recipe
Method
- 1
Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.
- 2
Put the finely chopped onions into the casserole and fry until they become golden brown.
Stovetop - 3
Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.
- 4
Add the sauerkraut, and cook for another 40 minutes.
- 5
Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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