Name: Szeged goulash from pork shoulder: A hearty classic with sauerkraut
Prep time: 105 min
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1 kg pork shoulder, trimmed and cut into cubes; 2 tablespoons goulash seasoning; 2 large onions, coarsely chopped; 2 tablespoons lard or vegetable oil; 2 tablespoons ground sweet paprika; 1 teaspoon ground black pepper; 1 tablespoon crushed caraway seeds; 2–3 bay leaves; Salt to taste; Water or stock as needed; 700–800 g sauerkraut, excess brine squeezed out (keep some of the brine for seasoning); 3–4 cloves garlic, crushed; 400 ml heavy cream (33–36%); Optional 1 tablespoon plain flour (mix into part of the cream for thickening)

Preparation procedure

Goulash base. In a wide pot heat the lard/oil, add the onion and sauté until translucent. Remove the pot from the heat, stir in the ground paprika, mix briefly so it doesn't turn bitter, and immediately return to low heat.
Sear the meat. Add the pork cubes, pepper, crushed caraway and bay leaves. Sear 6–8 minutes, until the meat is sealed. Add a cup of hot water/stock, cover and simmer over low heat for about 25 minutes. Add more liquid as needed to prevent the base from burning.
Sauerkraut into the goulash. Add the squeezed sauerkraut to the meat (optionally also 2–3 tablespoons of the brine to taste), stir and add more liquid so everything is lightly submerged. Simmer another 25–30 minutes until the sauerkraut softens and the meat is almost done.
Garlic and finishing. Stir in the crushed garlic, cook for 5–10 minutes. Season with salt — adjust the amount according to the saltiness of the sauerkraut and the brine used.
Enriching with cream. In a cup, optionally whisk a tablespoon of flour into the cream (no lumps). Pour into the goulash, stir and cook over very low heat for 5–8 minutes until it softens and slightly thickens. Adjust the consistency with cream or water. To taste, you can add an extra pinch of paprika or some sauerkraut brine.

Total preparation time: 1 hour 45 minutes (20 minutes preparation + 85 minutes simmering and finishing)

Number of servings: 6

Serving

Serve Szeged goulash hot with bread dumplings, potato dumplings or with fresh sourdough bread. It tastes even better the next day, when all the flavours meld. On top you can add a teaspoon of sour cream and a sprig of parsley.

Tips for Sure Success

Do you have very sour sauerkraut? Rinse it briefly with water, but keep some of the brine for final seasoning.
If the sauce is too thin, thickening with cream mixed with flour or longer slow reduction without the lid will help.
Sweetness and colour are enhanced by a teaspoon of tomato paste added to the onion just before the meat.

Conclusion

A hearty Szeged goulash from pork shoulder is a safe bet when you want a filling dish with full flavour. Sauerkraut gives it a kick, the cream adds softness and the right technique ensures a velvety lump-free sauce. The recipe is suitable for a family lunch or a friendly gathering — and will always please.

Szeged goulash from pork shoulder: A hearty classic with sauerkraut recept

For 6 portions

Ingredients

Meat and base:

Sauerkraut and seasoning:

Enriching and thickening:

Preparation procedure

Serving

Tips for Sure Success

Conclusion

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