As of: March 1, 2024, 5:12 a.m
By: Larissa Glunz
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Whether as a hearty lunch with the family or a cozy dinner with friends, Szeged goulash warms your body and soul, spoon by spoon.
When Hungarian cuisine is served, one hearty delicacy follows the other.
In traditional recipes, calories are ignored; after all, the taste of the hearty dishes is much more important.
It's not just when you visit Budapest that you can enjoy paprika chicken, langos, fish soup and of course goulash.
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Goulash, which is served in Hungary under the name “Pörkölt”, became the national dish of the landlocked country many years ago.
The classic is prepared as a braised dish or as a Hungarian goulash soup with beef, veal or pork and refined with onions, garlic and peppers, among other things.
If you add sauerkraut and a little sour cream, the usual goulash turns into Szeged goulash.
It is not entirely clear whether the stew comes from the Hungarian city of Szeged or was invented by the writer Székely, but it is definitely delicious.
In contrast to the classic goulash, the Szeged goulash is refined with sauerkraut and sour cream.
(Symbolic image) © Pond5 Images/IMAGO
For the Hungarian Szeged goulash you need the following ingredients:
2 onions
2 cloves of garlic
600 g pork goulash
2 tablespoons oil
1 tsp tomato paste
1 tsp salt
0.5 tsp pepper
1 teaspoon rose-hot paprika powder
0.5 tsp sweet paprika powder
1 pinch of ground cumin
500 ml water
250 g sauerkraut
150 g sour cream
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Preparing Szeged goulash step by step:
Peel the onions and garlic and chop finely separately.
Briefly fry the onions and pork goulash on all sides in hot oil in a large pan.
Add garlic and tomato paste and fry briefly.
Season the goulash with salt, pepper, both types of paprika powder and caraway.
Pour water over everything and simmer over low heat for about 45 minutes.
Mix the sauerkraut and sour cream into the goulash and let everything simmer for another 20 minutes.
If necessary, season the goulash with salt and pepper and serve.
Szeged goulash is a hearty dish that can be cooked without much effort.
(Symbolic image) © Pond5 Images/IMAGO
If you want to cook the side dish according to the Hungarian style, you have various options.
Simple boiled potatoes, Bohemian dumplings or noodles go well with Szeged goulash.
“Nokedli”, which are very reminiscent of grandma’s Swabian spaetzle, are also a popular side dish for the soothing meat dish.
Goulash in all its delicious variations is a perfect Sunday meal for the whole family or the hearty hut fun reward after the climb to the summit.
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