Szegedin Goulash (Székely Gulyás)
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One of my most favorite Hungarian dishes, this Szegedin Goulash recipe features slow-simmered, succulent meat, onions and sauerkraut in a wonderfully rich paprika-infused broth. It’s incredibly delicious!
For more authentic Hungarian dishes be sure to also try our Chicken Paprikash, Hungarian Goulash and Pörkolt!
The weather is slowly warming but I figure there’s still time to squeeze in one final cool-weather stew. Especially one as good as this. It’s one of my personal favorites: Szegedin Goulash. I can remember the wonderful smell that filled our home every time my mom made this. I’d walk in and immediately recognize the smell. I already knew dinner would be a guaranteed delight!
The origin of Szeged Goulash isn’t entirely clear though it is believed that the dish originated in the Hungarian town of Szeged, famous for its paprika. But there are also those who argue the dish was named after the Hungarian writer, journalist and poet József Székely. The story goes that he showed up at a restaurant just before closing time and was told that all they had left was some goulash and sauerkraut. He told them to just mix it together and since that time people began requesting “Székely’s Gulyás”. Whatever the origin, one thing is fact: This goulash is delicious and it’s a very popular dish throughout Hungary, Central Europe and Germany.
Key Ingredients
There are two critical ingredients for getting this goulash right: The right paprika and the right sauerkraut. American sauerkraut won’t do. It doesn’t taste anything like real sauerkraut and is frankly downright awful. Get the real German sauerkraut.
Secondly, get quality, real imported Hungarian paprika, like this one on Amazon. There’s no comparison in flavor. It has an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes ALL the difference.
With these two key ingredients, you’re ready to roll and the end result will be a truly amazing Szegedin Goulash that will make your taste buds sing!
Szegedin Goulash Recipe
Let’s get started!
In a heavy medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes.
Add the pork/beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat. Add the remaining ingredients except for the sauerkraut and sour cream.
Add just enough water to barely cover the top of the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to low, and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer for another 20 minutes. Add salt to taste.
Serve with a dollop of sour cream and swirl it in the soup before eating. Serve the goulash alone, with some crusty bread, with homemade Spaetzle and/or a leafy green or cucumber salad.
Enjoy!
For more delicious authentic Hungarian dishes be sure to try my:
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Szegedin Goulash (Székely Gulyás)
Ingredients
- 4 slices thick-cut bacon ,diced
- 1 large yellow onion ,finely chopped
- 1 green bell pepper ,seeded and finely chopped
- 2 cloves garlic ,minced
- 1 large tomato ,finely diced
- 1½ pounds pork (e.g. shoulder) and beef (chuck roast) ,trimmed of fat and cut into ½ inch pieces (1 1/2 pounds total, not each)
- 4 tablespoons quality imported sweet Hungarian paprika (yes, that’s TABLEspoons!)
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon caraway seeds ,coarsely crushed
- 1 bay leaf
- water or beef broth (beef broth isn't traditional but it creates even more flavor)
- 1 cup packed drained real German sauerkraut
- How to Make Sauerkraut (click link for recipe tutorial)
- Sour cream for serving
Instructions
- In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork/beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to low, and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 20 minutes. Add salt to taste.
- Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I had some German sauerkraut left, so I thought that Szegedin Goulash might be a good idea. However, this time I wanted the real thing, so I started Googling and found your recipe. Already, had the sauerkraut, bacon, and crushed caraway, but needed good paprika and was lucky enough to find imported Hungarian paprika in the local supermarket – just couldn’t believe my eyes! I finished cooking a little while ago and decided to give it a try (the amount of paprika used made me a bit nervous). It is delicious, the best Szegedin Goulash ever! Thank you for sharing this amazing recipe.
Wonderful, I’m so happy to hear that, Michal, thank you! This is one of my most favorite stews and as good as it tastes the first day, it’s even better the second!
If we don’t get the German sauerkraut how should we treat what we have here in Canada, or should we use plain cabbage? I want to try this recipe and the goulash but you are not indicating the specific meat cut to use in both recipes, I like to get the meat that will end up very tender
Hi Elizabeth, there simply is no substitute for sauerkraut, you’ve got to have it to make this taste the way it’s supposed to. If you can’t find German sauerkraut, which is what I recommend, use the best sauerkraut you can find. As for specific meat cut, this stew undergoes a long cooking process so it’s ideal for cheaper, tougher cuts of meat.
I think there are some pretty good sauerkrauts in North America. Just watch that there is no other ingredient than cabbage and salt. Maybe wine. No vinegar. I make my own, and all I use is cabbage and salt. So good.
Hi Suzanna, right, cabbage and salt. I make my own as well. Some brands skip the fermentation process and just pickle it with vinegar – and it’s pretty dreadful.
This was amazing! And even better the next day! Definitely making it again
So glad to hear that, Dani, thank you! I agree, the flavor gets even better over time – the leftovers are terrific!
Your picture where the tomatoes have been added shows some green colored herb that looks like thyme, yet crushed caraway seed and whole bay leaf are the only non-paprika spices listed. Is thyme in this recipe?
Hi John, no, what you’re seeing in that pic are the caraway seeds. I think the lighting is just giving it a slight green tinge. No thyme in this dish.
I live in Serbia, something like 200 miles from Szeged, and being fanatic follower of Magyar food I tasted many original Magyar recipes of goulash, including the versions in the posh restaurants in Budapest, that the tourist claimed the best. Poor ignorants! Rousevelt Czarda in Szeged is by far No.1 place for anything Magyar and their goulash is similar to yours, every other goulash is rubbish compared to your version given here. So, use this recipe and there is no need to go Hungary any longer! The key ingredients are Hungarian paprika and the bacon, because what you call the bacon in the US has nothing to do with the bacon in Hungary or Serbia or anywhere in the region.
Thank you for your vote of confidence, Robert, I appreciate that. I have not been to Rousevelt Czarda but you can trust that the next time I’m in Szeged I will be sure to dine there. Thank you for the recommendation and again for your compliment.
I love, love, love this goulash! I’ve been searching for a good recipe for Szeged goulash for years and this is it, thank you!!!
Awesome, I’m so thrilled to hear that, Catherine, and really appreciate the feedback – thank you!
This looks amazing Kimberly! How did you know it was a chilly day here in Pennsylvania?!
Thanks, Tammi! This goulash will keep us both warm! :)
Wow, Kimberly! This really takes me back! My mother used to make this, and I know I haven’t eaten it for probably 50 years. I don’t remember it having bell pepper in the version my mother made. I think this is a memory worth revisiting, so I will be trying this – probably next fall when it cools down again. Thanks for this post.
Yes, it’s time to revisit this dish, Susan, it’s been far too long! :) This was always a favorite of mine growing up. I don’t think my mom included bell pepper either. It’s just my personal preference. You know, I think I take for granted that here in western WA we can pretty much eat anything all year round with the exception of two months in the Summer. Down there in the heart of Texas you’re probably already sipping iced lemonade!
Right. There is no bell pepper in szegedin. And do not cook pork 90 minutes. 20 minutes and sauerkraut. To be served with peeled cooked potatoes and parsley.
We didn’t put bell pepper in it, I believe it is a winter dish. Growing up there were only seasonal vegs and fruit.