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Meat Dishes · Recipe No. 490

Szeged Goulash

Szeged goulash is a hearty one-pot beef stew with sauerkraut, potatoes, bell pepper and kabanosy sausage, finished with a dollop of sour cream.

1 min read

Szeged goulash isn't the typical goulash we know from Polish cuisine. It's a one-pot dish, and thanks to the sauerkraut, the flavor and texture are really special. Although it takes a little while to make, it's hearty and simple to prepare. I highly recommend it.

Szeged goulash

Directions – Szeged Goulash:

Peel the onion, cut it in half and dice it. Rinse the stew meat and pat it dry, cutting it into smaller cubes if needed. Heat the fat in a pot and brown the meat over high heat. Season with salt and pepper, then add the onion and cook for a few more minutes. Add the tomato paste and sprinkle with the flour. Pour in 1 ¼ liters of broth, add the bay leaves and the ground paprika, cover the pot and simmer the meat for about 1 hour over medium heat.

Meanwhile, peel the potatoes and cut them into eighths, cut the bell pepper into strips, and add both to the meat along with the sauerkraut. Simmer for another 30 minutes. Season with salt, pepper and sugar, then add the sliced kabanosy (thin, dry Polish pork sausages) and cook for another 10 minutes. Serve with a dollop of thick sour cream.

Enjoy!