Szegedin Goulash
Another classic dish made with sauerkraut.
  Cubed pork is stewed slowly with the sauerkraut.


Wash the meat and and cut into 3-4 cm large pieces.  Heat the fat in a large pot and sauté the onions lightly.  Add the meat and brown on all sides.  Stir in the paprika, then add water to barely cover everything.  Let the meat stew at least 30 minutes, then spread the sauerkraut evenly over the meat.  Cook slowly for at least one hour.  If necessary, add a bit of water from time to time.  The sauerkraut should never be completely covered with water - it should simmer, not boil, in as little liquid as possible.  Serve with sour cream.

Translated by Rose Vetter




1 kg
pork shoulder
¾ kg
finely chopped onions
½ tbsp
100 g
goose fat (or oil)
salt and pepper


Gently simmering Szegedin Goulash

    im topf  
Ready to serve Szegedin Goulash
am teller

A Recipe for Szegedin (Szekely) Goulash in an old Temeswar Cookbook (1940)


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