Szegediner Gulasch (Hungarian Goulash with Sauerkraut)

I'm sitting across the table from my husband, watching him eat his goulash. I'm anxiously waiting for him to say something.

Me: How is it?

My Husband: Good. (But he didn't sound too convincing.)

Me: But?

My Husband: It doesn't taste like my Tante Inge's.

Me: Oh Well. I like it. It's still going on the blog.

Every German husband will tell you that it doesn't taste like his mom's, or in this case, like his aunt's. The funny thing is that my husband picked out this recipe for me to make. Since it was my first time making it, I followed the recipe as written, with the exception that I substituted a yellow bell pepper for a green one.

The meat was tender and I loved the mild and spicy flavours of the Hungarian paprikas - edelsüß (sweet) and rosenscharf (sharp). The onions and bell peppers gave a nice hint of sweetness. The addition of sauerkraut will make the goulash very sour, but is easily balanced with a heaping dallop of sour cream. 

Szegediner is pronounced SHAY-GAH-DEE-NAH and is named after a large city in southern Hungary called Szeged, where paprika was born. However, Hungarian gulash is a beloved speciality in Austria and Germany.

There are many versions of this classic recipe and every Hausfrau will have her own secret recipe, but one thing they will share is that this recipe tastes better the next day!

Enjoy! Mahlzeit!

Szegediner Gulasch
(adapted from Das große Kochbuch der guten Küche)
North American measurements are also included in bold font.

500 g (1.1 lb) stewing beef, cut into 1" cubes (you can also use 1/2 pork 1/2 beef or all pork)
Salt to taste
Freshly ground black pepper
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2-3 tbsp olive oil
400 g (just shy of a pound or 2-1/2 cups) onions, diced (I used 4 medium onions)
2 garlic cloved, finely chopped
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1 red and 1 yellow bell pepper, cut into bite-size pieces
1 medium potato, diced
250 g (9 oz) sauerkraut
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1 tbsp tomato paste
1 tbsp sweet Hungarian paprika (edelsüß)
1 tsp sharp Hungarian paprika (rosenscharf)
1 dried bay leaf
1 tsp caraway (I used ground - adjust to taste)
1/2 L (2 cups or 500 ml) broth (you can use chicken, beef, or veggie)
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1/8 L (1/2 cup or 125 ml) sour cream
1 tbsp freshly chopped parsley

1. Season meat with salt and pepper. Set aside.

2. Heat olive oil in a large sauce pan over medium heat. Cook onion and garlic till transparent. Add meat and lightly brown.

3. Set the heat to high, add bell pepper, potato, and sauerkraut and saute for a minute.

4. Stir in tomato paste, Hungarian paprikas, bay leaf, and caraway. Then add broth and bring to a boil.

5. Reduce heat to lowest setting, cover saucepan, and heat for 30-45 minutes.

6. Remove from heat and stir in parsley.

7. Serve with a dallop of sour cream (or the sour cream can be stirred into the gulash in step 6).


8. Serve with either mashed potatoes or boiled potatoes.


Makes 4-6 servings.