Szegediner Gulasch - Hungarian Spiced Stew

By
Jennifer McGavin
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
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Updated on 05/11/22
Goulash
gordana jovanovic/E+/Getty Images
Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 8 servings
Nutrition Facts (per serving)
323 Calories
15g Fat
14g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 323
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 21%
Cholesterol 97mg 32%
Sodium 1064mg 46%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 33g
Vitamin C 19mg 94%
Calcium 76mg 6%
Iron 5mg 27%
Potassium 732mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This goulash recipe uses two types of Hungarian paprika, sweet and sharp, to achieve a mildly spicy stew. Adding sauerkraut and onions stretches the meat and tastes great. Szegediner goulash is a regular German potluck item.

Ingredients

  • 1 pound beef stew meat

  • 1 pound pork meat

  • 3 tablespoons sweet Hungarian paprika

  • 1 to 2 tablespoons hot Hungarian paprika

  • 1 to 2 tablespoons oil

  • 1 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1 pound onions

  • 1 clove garlic

  • 1/2 cup red wine

  • 1 cup water

  • 2 (15-ounce) cans sauerkraut, rinsed and drained, or equivalent amount of bagged sauerkraut)

  • 1 tablespoon all-purpose flour, mixed with 3 tablespoons water

Steps to Make It

  1. Prepare the meat by cutting into bite-sized pieces and removing all hard fat or sinew. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour or more.

  2. Cut onions into half rings and chop garlic.

  3. Heat 1 tablespoon oil in a skillet (or none, if nonstick is used), add meat and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine, and water. Cook for 2 hours, or until meat is tender.

  4. Add sauerkraut and cook for 30 minutes.

  5. Serve with boiled potatoes or noodles.

Tips

  • Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.
  • If you can't find Hungarian paprika at your local supermarket, it's usually available online.