Pork simmered with sauerkraut in a paprika sauce finished with sour cream, a tangy, comforting Czech take on goulash.
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.
Serves 6
Heat lard in a heavy pot and brown the pork cubes on all sides; set aside.
Add onion to the same pot, cooking until soft, about 8 minutes.
Remove from heat, stir in paprika and caraway seeds, then return to low heat briefly.
Return the pork to the pot along with sauerkraut and water. Cover and simmer for 1.5 hours until the pork is very tender.
Whisk sour cream with flour and a ladle of the hot liquid to temper, then stir it back into the pot.
Simmer gently for 5 more minutes until thickened; season with salt and serve hot with bread dumplings.
Rinse the sauerkraut briefly if it tastes very sharp, to balance the final dish's tang.
Temper the sour cream before adding it to the hot stew to prevent it from curdling.
This stew, like most paprika-based braises, improves in flavor the next day.
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.
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.
Segedinsky 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.
The sour cream wasn't tempered with warm liquid before being added, or the pot was boiling too hard afterward — keep heat gentle once the cream goes in.
Yes, and it's recommended — the flavors deepen noticeably after resting a day in the fridge.
Yes, pork belly or shoulder both work well; leaner cuts like loin can dry out over the long braising time.
Per serving (380g / 13.4 oz) · 6 servings total
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