Segedinsky gulas is a delicious and hearty pork goulash with sauerkraut, cooked in a rich broth and finished with a sour cream sauce. This warm and comforting dish is perfect for a chilly day and tastes great with knedle or boiled potatoes. It’s full of flavor and easy to make in just one pot, so you don’t have to worry about a lot of dishes!

Why You’ll Love Segedinsky Gulas

You’ll love this dish because it’s full of flavor and very satisfying. The tender pork and tangy sauerkraut mix perfectly with the creamy sour cream sauce. It’s a great way to enjoy a cozy, homemade meal that tastes amazing. Plus, it’s cooked in one pot, which makes cleaning up super easy!

Ingredient Information and Substitutes

Pork loin: This lean cut of pork becomes tender and flavorful when simmered. You can use pork shoulder.
Oil: Used for browning the onions and meat. Any cooking oil like olive oil, canola oil, or even butter can be used.
Onions and garlic: These add sweetness and a delicious aroma to the goulash. Shallots or leeks can be used as a substitute.
Salt and pepper: Basic seasonings that bring out the flavors of the dish. Add them to your taste.
Paprika: Adds a warm, slightly smoky flavor and red color. You can use smoked or sweet paprika, or a mix of both for extra depth.
Vegeta or all-purpose seasoning: Enhances the overall taste. If you don’t have Vegeta, use a mix of salt, pepper, and dried herbs.
Caraway seeds: Add a unique, slightly nutty flavor. If you don’t have caraway seeds, you can use cumin seeds, though the flavor will be a bit different.
Water: Used to create the broth. You can also use chicken or vegetable broth for more flavor.
Sauerkraut: Gives the goulash a tangy and slightly sour taste. If you don’t have sauerkraut, you can use chopped cabbage with a little vinegar.
Sour cream: Makes the goulash creamy and smooth. You can use Greek yogurt or heavy cream as an alternative.
Flour: Helps thicken the sauce. Cornstarch can be used if you need a gluten-free option.
Parsley: A fresh garnish that adds color and a hint of flavor. You can use cilantro or chives instead.

Cooking Tips and Advice

Brown the meat well: Make sure to brown the pork on all sides for the best flavor. This step helps create a rich base for the goulash.
Simmer slowly: Let the goulash simmer on low heat. This helps the flavors blend together and makes the meat tender.
Taste and adjust: Before serving, taste the goulash and add more salt, pepper, or paprika if needed.
Mix sour cream carefully: To avoid curdling, mix the sour cream with some of the hot broth before adding it to the pot.
Let it rest: Allow the goulash to sit for a few minutes before serving. This helps the flavors settle and makes it taste even better.

How to Serve This Dish

Serve Segedinsky gulas in bowls or on plates with a generous spoonful of the creamy sauce. It’s delicious with knedle, which are soft bread dumplings, or boiled potatoes. Sprinkle some fresh parsley on top for a pop of color and extra flavor. You can also serve it with a side of crusty bread to soak up the delicious sauce. Enjoy!

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