Segedínsky Guláš

Name: Segedínsky Guláš
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Slovakia
Ingredients: 2 lb pork shoulder, cubed; 2 tbsp lard or oil; 2 onions, diced; 2 tbsp sweet paprika; 2 cloves garlic, minced; 3 cups sauerkraut, drained; 1 cup sour cream; 2 tbsp flour; 1 cup water or broth; Salt and black pepper; Bread dumplings or bread, for serving

6 servings20 min prep90 min cookMedium Slovakia

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The Story Behind It

The Tale of Segedínsky Guláš

Story updated September 17, 2026

Segedínsky guláš, a paprika-spiced pork and sauerkraut stew finished with sour cream, is often said to be named for the Hungarian city of Szeged, though some accounts suggest the name actually honors a Hungarian writer or chef, a mix-up that's never been fully resolved.

Ingredients

Scale:· 6 servings

2 lb pork shoulder, cubed
2 tbsp lard or oil
2 onions, diced
2 tbsp sweet paprika
2 cloves garlic, minced
3 cups sauerkraut, drained
1 cup sour cream
2 tbsp flour
1 cup water or broth
Salt and black pepper
Bread dumplings or bread, for serving

Instructions

1Cook onions in lard until soft and golden, then remove from heat and stir in paprika.
2Add pork and garlic and cook, stirring, to seal the meat.
3Stir in sauerkraut and water, cover, and simmer gently for 70-80 minutes until the pork is tender.
4Whisk flour into sour cream, temper with a ladle of hot liquid, then stir back into the pot to thicken.
5Simmer 5 more minutes and season with salt and pepper.
6Serve hot with bread dumplings.

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