Original Hungarian recipe for Szeged goulash grandma's style
Created: 12/30/2022, 6:30 p.m
By: Anna Heyers
The Szeged goulash is a hearty classic and very popular especially in the cold season.
So that it tastes like it used to, it is best prepared "grandma's way".
The Szeged goulash, also known simply as Szeged, originally comes from the Hungarian city of Szeged.
Traditionally made with pork and sauerkraut, it's seasoned with sweet paprika and cumin.
Bohemian dumplings are usually served with this – classic potato dumplings also work, of course.
By the way: If you prefer sweet dumplings, you should try apricot dumplings.
Example image, not actual recipe image
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Recipe: What you need for Szeged goulash grandma's style
For the typical Hungarian Szegedin goulash grandma's style you need:
700 g pork shoulder
100 g smoked bacon (roughly diced)
3 onions (finely chopped)
300 g sauerkraut (squeezed)
1 garlic clove (pressed or crushed)
1 tbsp lard for frying (alternative: vegetable oil)
1 tsp cumin (ground)
1 tbsp paprika powder, sweet
Salt
2 tablespoons flour, for thickening
750 ml water or beef broth, for topping up
180 g sour cream (at least 15 percent fat, possible alternative: sour cream)
Preparation: Szeged goulash grandma's style (for four people)
Before you start cooking, you should do a bit of chopping: cut the meat into pieces two to three centimeters in size, peel and finely chop the onions, peel and chop or crush the garlic.
dice bacon.
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Preparation:
Drain and squeeze the sauerkraut.
Don't rinse off.
In a large saucepan over medium-high heat, melt half the lard and sauté the bacon (3 to 5 minutes), remove and set aside.
Melt the remaining lard, sprinkle with the ground cumin and sauté the onions until golden brown.
Turn up the heat, add the meat cubes to the onions and sauté until hot.
Reduce the heat back to medium, dust the meat with the paprika, add the garlic and continue to stir-fry.
Add the flour and stir-fry for about a minute.
Then add salt and deglaze with water or broth.
Important: Pour only enough to cover the meat.
Bring to the boil once, then stew on a low heat with the lid closed for about 30 minutes.
Stir occasionally so nothing sticks.
Then add the bacon and sauerkraut and simmer for another 20 to 30 minutes over a low heat.
The meat should be tender.
Finally add the sour cream, important: do not boil anymore.
Finally, taste – and enjoy your meal.
The Hungarian Szeged goulash is traditionally served with dumplings.
© CSP_phbcz/Imago
The goulash tastes best with dumplings.
But potatoes or fresh bread also go wonderfully with this hearty dish.
A tip: the Szeged goulash tastes even better the next day – grandma knew that too.
