Segedin Goulash

A delicious dish made from sauerkraut, meat, and spices originates from neighboring Hungary and is especially popular during the colder months when we often reach for spoon dishes. It is one of those dishes that improves with reheating, and warm segedin goulash is most commonly served with bread, dumplings, and boiled potatoes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Sauerkraut

  • 700 g Meat, pork, shoulder

  • 50 ml Oil, plant, sunflower

  • 2 piece Onion, raw

  • 3 pods Garlic, fresh

  • 3 pieces Spices, bay (leaves)

  • 1 teaspoon Blueberry, raw

  • 2 spoons Spices, paprika

  • 1 spoon Tomato, concentrate

  • 1 pinch Spices, cumin, seeds

  • 1 dl Sour cream

  • 0.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Wash the meat and cut it into 2 to 3 cm cubes. Peel the onion, cut it in half, and slice it thinly. Peel the garlic and chop it finely. Taste the sauerkraut, and if it seems too sour, quickly rinse it in a colander under running water.

  2. Heat oil in a larger pot, add the onion, and sauté it while stirring until it becomes translucent. Add the meat to the onion and slowly fry for 15 minutes, stirring occasionally, until it is evenly browned on all sides. Sprinkle with ground red paprika and quickly stir. Add the sauerkraut, juniper berries, tomato paste, cumin, bay leaf, and garlic, then pour in enough water to cover all the ingredients. Bring everything to a boil, then cover the pot, reduce the heat, and simmer slowly for about an hour.

  3. 10 minutes before the end of cooking, stir in the sour cream and season with salt and pepper. The segedin is ready when the sauerkraut is soft and the meat can be easily pulled apart with a fork. Remove the bay leaves. Divide the segedin onto plates and serve with boiled potatoes or dumplings, or simply with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 102.78 kcal
  • Fat: 5.93 g
    • Saturated Fat: 2.07 g
  • Carbohydrates: 4.35 g
    • Sugars: 1.14 g
  • Protein: 6.08 g
  • Fiber: 1.43 g

Advice

For more about the preparation and history of segedin goulash, you can read further.