Szegediner Gulasch - Hungarian Spiced Stew

Written by
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in the country and has worked in the food industry for many years.
Learn about our editorial process
Jennifer McGavin
Published on 08/09/19 by Jennifer McGavin
Jennifer McGavin learned to cook German food while living in the country and has worked in the food industry for many years.
Learn about The Spruce Eats's Editorial Process

Updated 08/09/19

Goulash
gordana jovanovic/E+/Getty Images
  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Yield: 8 Cups (8 Servings)
Nutritional Guidelines (per serving)
504 Calories
18g Fat
43g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 Cups (8 Servings)
Amount per serving
Calories 504
% Daily Value*
Total Fat 18g 24%
Saturated Fat 7g 33%
Cholesterol 100mg 33%
Sodium 1446mg 63%
Total Carbohydrate 43g 16%
Dietary Fiber 8g 27%
Protein 39g
Calcium 180mg 14%
*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 lb. beef stew meat
  • 1 lb. pork meat
  • 3 tbsp. sweet paprika (Hungarian paprika "edelsüβ")
  • 1 to 2 tbsp. hot paprika (Hungarian paprika "rosenscharf" or sharp)
  • 1 to 2 tbsp. oil
  • 1 tsp. salt
  • Black pepper to taste (freshly ground)
  • 1 lb. onions
  • 1 clove garlic
  • 1/2 c. red wine
  • 1 c. water
  • 2 15-oz. cans of sauerkraut (rinsed and drained, or equivalent amount of bagged sauerkraut)
  • Optional: 1 tbsp. flour (mixed in 3 tbsp. water)

Steps to Make It

  1. Prepare the meat by cutting into bite-size 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 non-stick 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.
  • Buy both kinds of paprika at The Spice House in Chicago or Buy Direct from Amazon.

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