Hungarian Szeged Or Székely Goulash – a delicious recipe with Onion, Butter, Paprika, Salt, Pepper, Caraway Seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper.
2
STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes.
3
STEP 3: Meanwhile wash and drain the sauerkraut.
4
STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done.
5
STEP 5: Mix in the sour cream. Cook until heated through.
805
kcal
Calories
47
g
Fat
28
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2lbs Cubed Pork, 1 Onion (finely chopped), 2 Tbsp Butter, 2 Tbsp Hungarian Sweet Paprika, and more.
Yes, Hungarian Szeged Or Székely Goulash falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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