Szegediner Gulasch Recipe with Variants Tips

Szegediner Gulasch recipe image
Szegediner Gulasch Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Grandma’s Szegediner Gulasch Recipe brings back good memories.

My grandmother prepared the hearty cabbage goulash with sauerkraut and pork.

This is how I know this classic dish of home cooking:

Sour cream definitely always has to be in the sauce.

When serving, put a little icing on top, then decorate with paprika and parsley. When finished, the cabbage stew is wonderful.

Discover a new favorite dish, cook your loved ones a great meal and enjoy it!

1. Recipe Szegediner Gulasch

My following instructions with all three types of meat presented for easy cooking yourself.

I wish you every success and look forward to feedback via the comment function.

Szegediner Gulasch

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 192
Total Time 120 Min.

Simple guide to prepare cabbage goulash.

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4.91 from 994 ratings

Szegediner Gulasch recipe image
Szegediner Gulasch Recipe Image © Thomas Sixt

Preparation Time

90 Min.

Cook Time

30 Min.

Ingredients

goulash

100 g onions (yellow or white onion)
1 tsp Sunflower oil (or lard)
2 tbsp paprika nobel sweet
800 g meat from shoulder of pork (alternatively beef goulash or chicken breast)
800 ml Vegetable broth
500 g Sauerkraut – Pickled Cabbage (Rinse with cold water in a sieve)
4 Pinches primal salt
4 Pinches black ground pepper
1 Pinches Cayenne pepper
1 Piece glove of garlic (finely diced)
1 tsp Caraway
2 Pieces bay leafs
1-2 tsp Cornstarch
1 tbsp Sour cream

Side dishes

4 Servings cooked potato
1 Bunch fresh parsley

Instruction

Sweat onion cubes
Sauté the diced onions

Prepare onions

Peel the onion and chop finely.

Sweat the diced onions in a saucepan with oil or lard (grandma’s tip) until translucent.

paprika spice
Sweet paprika spice

Add paprika

Sprinkle in the sweet paprika and stir once.

Szeged goulash approach
Szeged goulash approach meat with onions.

Admit meat

Add the meat (for the exception of chicken, see item 3).

A notice:

Goulash approach is usually prepared without tomato paste.

For a stronger taste you can add 1 tsp tomato paste.

sauerkraut
boiled sauerkraut

Add sauerkraut

Immediately deglaze with the broth, add the sauerkraut and stir.

finely diced garlic cloves
Peel fresh garlic and finely dice the cloves

Prepare garlic

Add finely chopped garlic.

cook goulash
cook goulash

Stewing goulash

Add the spices and cover the casserole over a moderate heat for 45-90 minutes, depending on the type of meat.

Add liquid as needed.

Parsley potatoes in the pan.
Boiled potatoes in a pan with parsley.

Side dishes

Peel potatoes, cut in half, boil in salted water.

Drain potatoes and toss in butter.

Refine with salt, pepper and freshly chopped parsley.

Prepare an accompaniment for serving.

Mix the cornstarch.
Mixing cornstarch to bind.

Tie goulash

Mix the cornstarch with a little water, bring to the boil, stir in the sour cream, let it simmer and thicken with the cornstarch to taste.

I always add a little starch water first, after boiling I can see whether the binding is sufficient.

Simmer for another 10 minutes to dissipate the starchy taste.

Szegediner Gulasch recipe image
Szegediner Gulasch Recipe Image © Thomas Sixt

Serve goulash

Season the stew with salt, pepper and cayenne pepper before serving.

Remove the bay leaf and serve with side dishes.

I wish you a good appetite!

2. Calories and Nutritional Values

Nutritional value calculation without side dishes:

3. Prepare Szegediner with Pork Meat

For the classic cabbage goulash you need pork shoulder meat.

Have the butcher prepare the meat for you and cut it into cubes of about 3 cm.

Cooking time with pork is 60-70 minutes

Preparation tip from chef Thomas Sixt
szeged goulash closeup
The Szeged goulash tastes best prepared with pork in the classic way.

4. Prepare Szegediner with Beef Meat

For the cabbage stew with beef you need meat from the calf (wad ham).

Meat from the topside is also excellent and lean.

Have the butcher cut the meat, approx. 3 cm cubes are ideal.

Cooking time with beef: About 2 hours.

Preparation tip from chef Thomas Sixt
Beef shank on the bone
Beef shank on the bone, the meat of the beef shank is particularly suitable for stewing and is called Wadschunken in Austria.

5. Prepare Szegediner with Chicken Meat

First prepare the Gujasch without meat.

If you are satisfied with the goulash juice and the consistency of the sauerkraut, add the chicken breast pieces cut into 3 cm cubes.

Stir the stew, bring to the boil and gently simmer until the poultry is done.

You can conjure up goulash with chicken on the table in about 45 minutes.

Preparation tip from chef Thomas Sixt
Turkey and chicken ready for the fondue
Turkey and chicken for fondue. Cut the meat into strips or thin slices.

6. Side Dishes for Szegediner Gulasch

Boiled potatoes or caraway potatoes or parsley potatoes are the first choice as side dishes,

alternatively mashed potatoes , finger noodles, fried potatoes , baked potatoes or potato gratin .

Peel boiled potatoes
Peel boiled potatoes
potato gratin
Potato gratin in a porcelain casserole dish Recipe image.

7. More Cooking Tips

Comments, Cooking Questions and Answers

4.91 from 994 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • Hi Thomas,

    Thanks for this great Recipe.

    This Gulasch sounds good and reads very well.

    I have not found exact Quantities of tomato paste.

    So i have taken 1 tbsp.

    Best Regards Mike

    Reply

    • Hello Mike,

      THX for feedback! 🙂

      I added the info.

      Thank you for your query and support.

      Do not forget the goulash pot in the kitchen 🙂

      Feel free to contact me again with cooking questions and kitchen gossip 🙂

      Kind regards Thomas

      Reply