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Szeged goulash with steamed potatoes

Szeged goulash is a Hungarian pork stew simmered with sauerkraut, paprika, and sour cream. For 4 people, it takes 1 hour 40 minutes, rates as easy, and costs about €2.50 per person. The key to getting it right is browning the onions well at the start and stirring in the cream only at the very end.

Tonight, Szeged goulash, tender pork simmered with paprika and sauerkraut, topped with a good cloud of sour cream.

Szeged goulash with steamed potatoes
Total time
1 h 40
Difficulty
Easy
Cost per person
€2.50
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish pairs melt in your mouth pork with the bright tang of sauerkraut. Paprika gives the sauce its color and a mellow, deep flavor typical of Hungarian goulash, far from spicy despite what the name might suggest. Sour cream, stirred in right before serving, softens the whole dish and creates that warm and cool contrast that makes it so appealing.

It's a good fit for a lazy Sunday or a weeknight when you have a bit of time but don't need to hover over the pot. Kids generally like the tender pork and steamed potatoes, especially if the sauerkraut is rinsed well to keep it mild. Mon Chou likes to suggest it on cool fall or winter days, for a dinner that warms you up without complicating your evening.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Raw or cooked sauerkraut 500 g
  • Onions 2
  • Garlic 3 cloves
  • Firm fleshed potatoes 800 g

Pantry

  • Sweet paprikaoften in the pantry 2 tbsp
  • Cuminoften in the pantry 1 tsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Lard or oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick sour cream 20 cl

Allergens Lactose

The step by step recipe

  1. Cut the pork shoulder into large cubes and cook the sliced onions in the lard with the garlic until golden. 10 min

    The onions are the base of the sauce, take the time to let them caramelize.

  2. Take the pot off the heat, stir in the paprika and tomato paste, mix, then add the meat back in.

    Off the heat, the paprika won't burn and keeps its mellow flavor.

  3. Cover with just enough water, add the cumin, and let it simmer covered. 45 min

    Keep the heat low, the meat should braise slowly.

  4. Add the drained sauerkraut and continue cooking. 25 min

    If it's very tangy, rinse it under cold water first, otherwise use it as is.

  5. Steam the potatoes, then stir the sour cream into the goulash off the heat and serve. 20 min

    A spoonful of cream per plate rather than in the pot is the traditional way to serve it.

Our tips to get it right

  • Pick a well marbled pork shoulder rather than a lean cut, the fat renders during cooking and keeps the meat moist.
  • Taste the sauerkraut before adding it, brands vary a lot in acidity, and some need no rinsing at all.
  • Don't let the sauce boil once the cream is in, it can split and lose its smooth texture.

The variations

  • Swap the pork shoulder for veal shank or shoulder for a lighter, more delicate stew.
  • For a vegetarian version, replace the meat with button mushrooms and cubed squash, and shorten the simmering time a bit.
  • For kids, serve the sauerkraut on the side and offer just the pork in sauce with steamed potatoes, which has a milder flavor.

What to serve it with

  • Crusty bread for dipping
  • Cucumber salad with dill
  • Light lager

Storage

The goulash keeps for 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add fresh when reheating. Reheat it gently in a pot, stirring occasionally.

Questions about this dish

Can you use pre-cooked sauerkraut instead of raw?

Yes, cooked sauerkraut works well and needs slightly less simmering time than raw sauerkraut. Just drain it before adding it to the pot.

Do you need full fat sour cream specifically?

Sour cream or a classic thick cream both work fine. The key is stirring it in off the heat so it stays smooth.

Can this dish be made ahead of time?

Yes, goulash actually tastes better reheated the next day, once the flavors have had time to meld. Make the base without cream and stir it in fresh just before serving.

Can sweet paprika be swapped for smoked paprika?

You can add a small amount for a smoky note, but keep most of the paprika sweet for the original color and flavor. Too much smoked paprika would change the character of the dish entirely.

How long does it take to make a Szeged goulash with steamed potatoes?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Szeged goulash with steamed potatoes?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Szeged goulash with steamed potatoes cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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