Czech Segedinsky Gulas (Pork and Sauerkraut Goulash with Sour Cream)

About This Recipe

Czech Segedinsky Gulas is a real, traditional Czech dish, known as Pork and Sauerkraut Goulash with Sour Cream. Pork simmered with sauerkraut in a paprika sauce finished with sour cream, a tangy, comforting Czech take on goulash.\n\nSegedinsky gulas, named after the Hungarian city of Szeged, became a beloved dish across Czech and Slovak kitchens, adapting Hungarian goulash traditions with the addition of sauerkraut for extra tang.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Czech home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 800 gpork shoulder(cubed)
• 3 tbsplard or neutral oil
• 1yellow onion(diced)
• 3 tbspsweet paprika
• 1 tspcaraway seeds
• 600 gsauerkraut(drained)
• 300 mlwater or stock
• 200 mlsour cream
• 2 tbspall-purpose flour
• 1 tspfine sea salt(to taste)
• 8bread dumplings (houskove knedliky)(to serve)

Instructions

1. 1

   Brown the pork

   Heat lard in a heavy pot and brown the pork cubes on all sides; set aside.

2. 2

   Cook the onion

   Add onion to the same pot, cooking until soft, about 8 minutes.

3. 3

   Bloom the paprika

   Remove from heat, stir in paprika and caraway seeds, then return to low heat briefly.

4. 4

   Combine and simmer

   Return the pork to the pot along with sauerkraut and water. Cover and simmer for 1.5 hours until the pork is very tender.

5. 5

   Thicken with sour cream

   Whisk sour cream with flour and a ladle of the hot liquid to temper, then stir it back into the pot.

6. 6

   Finish

   Simmer gently for 5 more minutes until thickened; season with salt and serve hot with bread dumplings.

Variations

• •

  Some households add smoked sausage alongside the pork for extra depth.

• •

  A version with fresh cabbage mixed in with the sauerkraut softens the overall tang.

• •

  Serve with a dollop of extra sour cream at the table.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions