The famous Szegediner Gulasch is, briefly summed up, goulash with sauerkraut and sour cream – a dish incorporating the sweetness of paprika powder, the tartness of Sauerkraut and succulent pork. Austrians love each spoonful!
- 1,5 kg pork (not too lean, neck shoulder or breast, chopped into small pieces)
- 250 g onions (finely chopped)
- 2 tbsp tomato puree
- 3 tbsp paprika powder (sweet)
- 2 litres of soup (or water)
- caraway (whole)
- 1 bay leaf
- garlic (crushed)
- 1 kg cabbage (raw)
- a little sour cream (for thickening, optional)
- a little flour (for thickening, optional)
- 1 dash of white wine (optional)
Directions for Szegediner Gulasch
- Chop meat and onions into small pieces and firstly fry onions in hot oil until golden yellow. Stir in the tomato puree, lower the heat and add the paprika powder. Stir in the warm oil for 1-2 minutes and then pour over warm soup or water.
- Increase the heat and season with salt, pepper, caraway, bay leaf and crushed garlic and leave to simmer – uncovered – for 30 minutes.
- Add the diced raw meat and lower the heat again.
- After 30 minutes add the sauerkraut and leave everything to simmer slowly on a low heat until soft for approx. 90 minutes. Add a little soup or water during cooking if required.
- To thicken the Szegediner goulash, remove the bay leaf, mix a little sour cream with flour and add to the goulash.
You can enhance the flavour of the Szégediner goulash with a generous dash of quality Austrian white wine to make it even more aromatic.
Szegediner goulash does not originate from the Hungarian town of Szegedin, as the name implies, although it does come from Hungary. It is named after the Hungarian poet and writer József Székely who, on one occasion in a restaurant after the kitchen had already closed, was served warmed-up Pörkölt (as meat stew is called in Hungary) with sauerkraut and a dash of sour cream as this was all that was left. The dish quickly became popular in Vienna where it was named Szegediner goulash as the result of the name being misheard.