Szeged goulash


Preparation time: 45 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 45 minutes

Yesterday I have a recipe for? Szegediner goulash? Wanted and only one from 2005 and the recipe of EVI-100? Szegediner cabbage? found.

Unfortunately, both recipes did not quite fit my expectations. Excuse me, dear Evi, but I do not like pork shoulder with rind and smoked bacon - of course this is my own problem. The recipe from 2005 was too easy for me.

So I questioned my cookbooks, and since I did not like a single dish (am I perhaps a bit too picky? * G *) I then made my own from three recipes (Küchengötter / Schuhbecks / Kochprofis). And I think that's terrific (just knock on my shoulder and do not even think I'm autocratic ?! (* laugh at me) *


  • 350 g beef goulash
  • 700 g pork goulash
  • 2 large onions (about 1,000 g)
  • 3 cloves of garlic
  • 2 peppers (red and green or yellow)
  • 500 g sauerkraut (I take that from Leuchtenberg out of the bag)
  • 4 tbsp butter lard (maybe if needed when frying a little more)
  • 1 tablespoon tomato paste
  • 1 tablespoon vinegar
  • 1 bay leaf
  • 1 L beef broth
  • 150 g creme fraiche or cream (sweet or sour - all the same)
  • 2-3 tbsp white or red wine (as you like)
  • rosy-pepper paprika
  • Salt pepper


  1. Wash meat, pat dry and cut into cubes that are not too big.
  2. Peel onions and garlic; Chop onions and finely chop garlic.
  3. Wash the peppers, halve, clean and cut into cubes of about 2 cm.
  4. Beef broth (I take it, Knorr Boullion pure?).
  5. In a roasting pan (I have hereby initiated my new cocotte, but of course every other roast goes well) Heat 2 tablespoons of butter lard and lightly season the meat in small portions (not all at once, otherwise it cooks!) With salt, pepper and paprika sauté and take out.
  6. Add remaining clarified butter and fry the onions and garlic in the gravy.
  7. Stir in the tomato puree, lightly fry, then deglaze with the vinegar.
  8. Fill with the wine and beef broth, add meat, pepper cubes, bay leaf.
  9. Let it all simmer with the lid closed for about 1 ½ - 2 hours at low temperature (level 2). Stir from time to time, try the liquid and possibly season.
  10. In the meantime, drain the sauerkraut well and add 20 minutes before the end of cooking (which is nice when the meat is soft).
  11. After the 20 minutes, reduce the temperature again (level 1) and stir in the creme fraiche (cream).
  12. Season again, possibly season and taste * hmmm *.

You can either eat mashed potatoes, dumplings, spaetzle or just strong bread. Buy now WMF roasting pan, oval, 41 x 28.5 x 18 cm, 8.5 l, induction lid, incl. Roasting thermometer, Cromargan, ed? WMF roasting pan, oval, 41 x 28.5 x 18 cm, 8.5 l, induction lid, incl. Roasting thermometer, Cromargan, ed? 199.99? 113,75 ?

Szekley Gulyas (Goulash with Sauerkraut and Pork) | January 2023