Entree: Slovakia – Northern Culinary Region – Segedínsky Guláš (Pork and sauerkraut goulash stewed with paprika-spiced gravy and finished with sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (700 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 2 medium onions, finely chopped (about 10 oz (280 g))
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (2.5 g) smoked paprika (optional, for depth)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) sauerkraut, drained (rinse lightly if very sour)
- 1 cup (240 ml) beef or pork stock
- 1 bay leaf
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 g) sour cream
- Salt and freshly ground black pepper to taste
- Cooked boiled potatoes, bread, or dumplings for serving

Show original ingredient measurements

- 1 1/2 lb (700 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (2.5 g) smoked paprika (optional, for depth)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) sauerkraut, drained (rinse lightly if very sour)
- 1 cup (240 ml) beef or pork stock
- 1 bay leaf
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 g) sour cream
- Salt and freshly ground black pepper to taste
- Cooked boiled potatoes, bread, or dumplings for serving

Instructions

1. Heat the oil or lard in a heavy pot or Dutch oven over medium-high heat. Pat the pork cubes dry and brown in batches until well seared on all sides; transfer browned pork to a plate and set aside.
2. Reduce heat to medium and add the chopped onions to the same pot. Sauté until soft and translucent, about 6–8 minutes. Stir in the sweet paprika 2 tbsp (15 g) and smoked paprika 1 tsp (2.5 g) briefly—cook for about 30 seconds to release aroma, taking care not to burn the paprika.
3. Add the tomato paste 1 tbsp (15 ml) and stir to combine, then return the pork to the pot. Add the drained sauerkraut 14 oz (400 g), stock 1 cup (240 ml), bay leaf 1 pc, and crushed caraway seeds 1 tsp (2 g). Bring to a simmer.
4. Cover and reduce heat to low. Simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the pork is very tender and flavors have melded. Add additional stock or water if the stew becomes too thick.
5. In a small bowl, whisk together the flour 1 tbsp (8 g) with the sour cream 1/2 cup (120 g) until smooth. Temper this mixture by stirring in a few tablespoons of hot cooking liquid, then slowly whisk the tempered mixture back into the pot. Simmer uncovered for 5–10 minutes to thicken and cook out any raw flour taste.
6. Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot with boiled potatoes, bread dumplings, or hearty bread.