Slovak Segedinsky goulash is a comforting dish that holds a special place in our hearts as we explore Slovak cuisine.
This hearty pork stew features sauerkraut and rich spices, making it a true representation of Slovakian comfort food.
During our travels, we discovered that this recipe is not only popular in Slovakia but also in many homes for its unique flavors and warm, satisfying qualities.
As we continue our culinary journey, we love sharing authentic Slovak recipes like this one with our readers.
The blend of savory pork, tangy sauerkraut, and aromatic spices captures the essence of Slovak food.
It’s a dish that is both simple to make and perfect for gatherings, reminding us of the rich culinary traditions we encounter in Slovakia and beyond.
Join us as we dive into the delicious world of Slovakian recipes, where we’ll guide you through the steps to create your very own Segedinsky goulash.
This dish not only warms the belly but also brings a taste of our travels right into your kitchen, allowing you to experience a slice of Slovakia no matter where you are.
Why You’ll Love This Slovak Segedinsky Goulash Recipe
We’ll fall in love with Slovak Segedinsky Goulash for many reasons. First, it’s a traditional dish that holds a special place in Slovak cuisine. The flavors tell a story of heritage and comfort.
This dish combines pork or beef, sauerkraut, and spices like paprika and caraway seeds. Each ingredient brings its own taste, creating a hearty and rich meal that warms our hearts on cold days.
Cooking Slovak Segedinsky Goulash is simple. We can prepare it in a few steps, and the slow cooking allows us to enjoy the delightful aroma filling our kitchen.
Another reason to love this dish is its versatility. We can serve it with dumplings, bread, or even potatoes. This makes it a wonderful choice for any occasion, whether it’s a family dinner or a gathering with friends.
Plus, leftovers taste even better the next day. The flavors deepen, making for a quick and delicious meal.
What Makes This Slovak Segedinsky Goulash Recipe Special
Slovak Segedinsky Goulash is more than just a meal; it’s a part of our cultural heritage. This dish combines flavors that warm the heart and bring people together.
One of the key ingredients is sauerkraut. It adds a tangy taste that balance the rich flavors of the meat. We enjoy the way this ingredient transforms a simple stew into something memorable.
The preparation method makes it special, too. We simmer the meat slowly with onions and spices. This process enhances the flavors and makes the meat tender. The addition of sour cream at the end gives it a creamy texture that we all love.
Here’s a quick list of what we appreciate in this recipe:
- Cultural significance: It’s a traditional Slovak dish, often enjoyed at gatherings.
- Unique flavors: The combination of pork, sauerkraut, and spices creates a rich taste.
- Comfort food: It’s perfect for chilly days; we feel cozy just thinking about it!
Making Slovak Segedinsky Goulash connects people to their roots. Each bite reminds them of family meals and cherished moments. This recipe is not just food; it’s a dish that carries stories and tradition.
Cooking Equipment Needed
To make Slovak Segedinsky Goulash, we need a few important tools. Having the right equipment will make the cooking process smoother.
- Large Pot: A heavy-bottomed pot is essential for slow cooking. It helps evenly distribute heat for tender meat.
- Cutting Board: This will be our workspace for chopping ingredients like onions and meat.
- Knife: A sharp chef’s knife will make cutting various ingredients much easier.
- Wooden Spoon: We can use this to stir the ingredients in the pot without scratching its surface.
- Measuring Cups and Spoons: Accuracy is key. We need these to measure our ingredients like flour, salt, and paprika.
- Ladle: This is helpful for serving the goulash once it’s done cooking.
- Mixing Bowls: These will hold ingredients while we cook, especially when prepping the meat and vegetables.
- Serving Dish: A large bowl or platter will be needed for presenting our finished goulash.
With these items ready, we are set to start our cooking adventure! Each tool plays a part in making our dish delicious and enjoyable.
Cooking Instructions
To make Slovak Segedinsky Goulash, we will follow these steps:
- Brown the Meat:
In a large pot, heat butter or lard over medium heat.
Cut the pork into cubes and add it to the pot.
Cook until browned on all sides. - Cook the Onion:
Chop the onion and add it to the pot.
Sauté until the onion is soft and translucent. - Thicken the Stew:
Sprinkle flour over the meat and onion.
Stir well to combine and cook for a couple of minutes. - Add Sauerkraut and Spices:
Mix in the sauerkraut along with paprika, caraway seeds, salt, and pepper.
Pour in enough water or broth to cover the ingredients. - Simmer:
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 1.5 to 2 hours. - Finish with Sour Cream:
Once the meat is tender, stir in the sour cream.
Allow it to cook for an additional 10 minutes before serving.
We can enjoy our hearty Slovak Segedinsky Goulash with some bread or steamed dumplings!
Cooking Tips
When making Slovak Segedinsky Goulash, we want to ensure it turns out delicious. Here are some friendly tips to help us along the way:
- Choose the Right Meat: We suggest using pork shoulder. It is tender and adds great flavor to our stew.
- Sauté the Onions Slowly: Let’s take our time with the onions. Cooking them slowly enhances their sweetness.
We want them soft before adding other ingredients.
- Add Sauerkraut at the Right Time: To keep the sauerkraut from getting too mushy, let’s add it in the last 30 minutes of cooking. This keeps its texture and flavor.
- Use Quality Paprika: Sweet ground paprika is key to our dish’s flavor. Fresh paprika can make a big difference!
- Finish with Sour Cream: Adding sour cream at the end creates a creamy texture. It’s the perfect way to finish off our goulash.
- Season to Taste: Don’t forget to taste! We can adjust salt, pepper, and caraway seeds for the perfect seasoning.
- Serve with Dumplings: For a traditional touch, we love serving Slovak Segedinsky Goulash with steamed dumplings. It makes the meal complete.
Our Slovak recipe book can also offer variations; we can explore and find what we enjoy most.
Ingredients Needed for the Slovak Segedinsky Goulash Recipe
Pork shoulder
Bacon
Onions
Sauerkraut
Clove garlic
Pork lard
Ground caraway seeds
Sweet ground paprika
All-purpose flour
Beef broth (or water)
Sour cream
Salt
Instructions For Preparing the Slovak Segedinsky Goulash Recipe
Preparing Ingredients
Cut 1 1/2 pounds pork shoulder into 1-inch pieces. Finely chop 3 medium onions, press 1 clove of garlic, and dice 4 ounces of bacon into ¼-inch pieces. Strain 10 ounces of sauerkraut (do not rinse) and cut it into bite-sized pieces.
Cooking the Base
Melt half of the 1 Tablespoon pork lard in a thick-bottomed pot over medium heat. Add diced bacon and render for 3-5 minutes, then remove with a slotted spoon. Add the remaining lard, sprinkle with 1 teaspoon ground caraway seeds, and stir in the onions, sautéing until golden.
Cooking the Pork
Increase heat, add the pork, and sear for 3 minutes, stirring frequently. Reduce heat to medium, then mix in 1 Tablespoon sweet paprika and the pressed garlic, frying for 1 minute. Sprinkle with 1 heaped Tablespoon all-purpose flour and fry for another minute, stirring well.
Simmering
Season with 1 teaspoon salt and pour in 3 cups beef broth or water, just enough to cover the pork. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Add the rendered bacon and sauerkraut, cooking for another 30 minutes until the pork is tender, stirring occasionally.
Finishing Touch
Stir in 3/4 cup sour cream and remove from heat without further cooking. Adjust salt to taste, stir well, and enjoy your Segedinsky Goulash!
FAQs For the Slovak Segedinsky Goulash Recipe
Question: What are the traditional ingredients in a Slovak Segedinsky Goulash Recipe?
A: A traditional Slovak Segedinsky Goulash recipe includes pork shoulder, sauerkraut, onions, garlic, bacon, sweet paprika, caraway seeds, beef broth, flour, and sour cream.
Question: How is the sauerkraut prepared in the Slovak Segedinsky Goulash Recipe?
A: In the Slovak Segedinsky Goulash recipe, sauerkraut is typically drained but not rinsed, preserving its tangy flavor. It’s added to the stew during the last 30 minutes of cooking to maintain its texture.
Question: What is the recommended cut of meat for the Slovak Segedinsky Goulash Recipe?
A: The Slovak Segedinsky Goulash recipe traditionally uses pork shoulder due to its marbling and tenderness, which become succulent when slow-cooked.
Question: Can I make the Slovak Segedinsky Goulash Recipe in advance?
A: Yes, preparing the Slovak Segedinsky Goulash recipe in advance is beneficial, as the flavors meld and deepen over time, often tasting better the next day.
Question: What are common side dishes served with the Slovak Segedinsky Goulash Recipe?
A: The Slovak Segedinsky Goulash recipe is commonly served with bread dumplings, known as knedlíky, which help soak up the flavorful sauce.
Slovak Segedinsky Goulash Recipe
Ingredients
- 1 ½ pounds pork shoulder
- 4 ounces bacon
- 3 onions medium
- 10 ounces Sauerkraut
- 1 clove garlic
- 1 Tablespoon pork lard
- 1 teaspoon caraway seeds ground
- 1 Tablespoon paprika sweet ground
- 1 Tablespoon all-purpose flour heaping
- 3 cups beef broth or water
- ¾ cup sour cream
- 1 teaspoon salt
Instructions
Preparing Ingredients
- Cut 1 1/2 pounds pork shoulder into 1-inch pieces. Finely chop 3 medium onions, press 1 clove of garlic, and dice 4 ounces of bacon into ¼-inch pieces. Strain 10 ounces of sauerkraut (do not rinse) and cut it into bite-sized pieces.
Cooking the Base
- Melt half of the 1 Tablespoon pork lard in a thick-bottomed pot over medium heat. Add diced bacon and render for 3-5 minutes, then remove with a slotted spoon. Add the remaining lard, sprinkle with 1 teaspoon ground caraway seeds, and stir in the onions, sautéing until golden.
Cooking the Pork
- Increase heat, add the pork, and sear for 3 minutes, stirring frequently. Reduce heat to medium, then mix in 1 Tablespoon sweet paprika and the pressed garlic, frying for 1 minute. Sprinkle with 1 heaped Tablespoon all-purpose flour and fry for another minute, stirring well.
Nutrition
1 comment
I made Slovak Segedinsky Gulash for dinner, and it was a hit! The pork was so tender, and the sauerkraut added just the right tanginess to balance the richness of the paprika. I served it with dumplings, and my guests were raving about how flavorful and comforting the dish was. I’ll definitely be making this again soon.
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