Segedínský Guláš
Segedínský Guláš is a Czech goulash that is made with pork, sauerkraut, and plenty of paprika. Heavy cream and chicken broth help to create a savory gravy.
This goulash is best served with dumplings. However, it can be served with a pasta that holds sauce well like rotini or cavatappi. Rice or mashed potatoes can also accompany this Czech goulash.
In the Czech, goulash (guláš) is usually made with beef, although pork varieties like this one do exist, and are served with bread dumplings. Hence, in Czech bars it is often garnished with slices of fresh onion and is typically accompanied by beer.
A popular variant of guláš is segedínský guláš, with sauerkraut. Additionally, we always drink beer with it. Usually pilsner is served with it as it’s a Czech native beer.
Gluten Free
This gulas dish is easily gluten free. Just replace the pasta with gluten free pasta or rice. If you want this dairy free leave out the heavy cream but still thicken with cornstarch.
This recipe is from the kitchen of my mother in law who was born and raised in Prague. This is a family recipe that has been passed down to her. That being said family recipes vary from home to home.
Lastly, the flavor of the sauerkraut really marries well with the paprika and pork. The pork becomes extremely tender and full of flavor. Sauerkraut doesn’t have that strong vinegar taste in this dish.
I know it has a funny color from the paprika and heavy cream. However, this dish is one that I would request ever year on my birthday. Total comfort food dinner recipe.
Czech Dinner Recipes:
Segedínský Guláš
Ingredients
- 2 lbs. cubed pork stew meat
- 1 tablespoon olive oil
- 2 tablespoons garlic
- 2 white onions; chopped
- 6 tablespoons paprika
- 32 oz. container chicken broth
- 4 tablespoons cornstarch
- 1 1/3 cup heavy cream
- 14.5 oz can sauerkraut
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a deep large pan, add in pork, onions, garlic, and one tablespoon olive oil. Sauté until pork is seared on outside. Add in paprika and stir well.
- Pour in chicken broth. Stir well and lower heat to a 2 or low heat. Add salt and pepper. Simmer for an hour and a half until pork is tender.
- Dump sauerkraut into a strainer. Squeeze all juice out of the sauerkraut. You wash it for a less vinegar taste. Set aside.
- Mix together cornstarch and heavy cream. Slowly stir in heavy whipping cream and cornstarch mixture. Cook on low until the sauce thickens like a gravy. Stir in sauerkraut. Cook on low another 5 minutes.
- Serve over pasta, gluten free pasta, rice, or dumplings.
My Dad is of Bohemian and German heritage and was raised in a Czech community in the Midwest, and though we enjoy foods of many different cultures, Czech recipes have an extra special place in our hearts. This was a new recipe to us and we loved it. With a need to avoid wheat flour, we replaced egg noodles with spaghetti squash. Will definitely make again! Thank you for not just the recipe but also all the extra information!!
I love this goulash! Although, I consider it to be a Slovak-Hungarian dish, not Czech ( Yes I am Czech and also Slovak).
I am going to make it vegan tomorrow. Wish me good luck!
Hello, Jenne.
In the segedínský gulaš, you say “a can” of sauerkraut, but no size given. Do you mean a 15 oz can? A lot of krauts come in various sized glass jars at my store. I think there may also be a 15 oz can there. I am going to make this for the “Foods From Around the World” cooking competition at my workplace. I love gulaš, and I think my co-workers will, too, once they try it. When I go to Prague, I either eat gulaš or svíčková every night, in different restaurants, to compare them and find the best one. I am never disappointed.
Thanks for the help, Chris Krupelak
Hello Chris,
I have updated the recipe with the size can I use for this recipe. Good luck int he competition! I hope people enjoy the recipe. I love svíčková I seriously need to make that and put a good recipe for it here.