Szegediner Gulasch (Pork sauerkraut goulasch)

This is generally a recipe that we eat in the winter time, but the weather has been so awful and so unusually cold that we have (thankfully) been forced to enjoy this in the summertime. I am less strict about summer and winter food than my hubby and am quite capable of eating a vindaloo curry at the absolute height of summer (that we would be so lucky). We do try to eat seasonal fruit and veg, but sauerkraut in a tin doesn’t seem to follow any season…

Sauerkraut does get a bad rap as it is often a bit tart / sour (as the name does almost indicate). I find that by adding a tablespoon of sugar and / or apples you get a lovely sweet tart flavor. Although apples don’t feature in the original Szegediner Gulasch, I add them for this reason. You can of course decide for yourself.

My all-time favorite Wikipedia says that Szegediner Gulasch is traditionally made by frying onions in duck fat, then you add a mix of beef and pork cubes which you brown before adding vinegar, water and paprika spice and then you simmer it for a long time. They say that you then add the sauerkraut (about ½ the quantity of the meat) along with caraway seeds and cook till done. Then you add sour cream and garlic and serve with white bread or potatoes. This is good too, but I think my version is better so here it is:

4 onions, chopped
1 kg / 2lb pork, cubed (shoulder or any of the cheaper cuts will do)
1 tsp caraway seeds
Salt and pepper
250ml / 1 cup meat stock (from cubes or boxed)
1 kg / 2lb sauerkraut (fresh or from a tin or jar)
2 tsp tomato paste
2-4 tbsp sugar
2-4 apples, chopped or grated
250ml / 1 cup sour cream (optional)
1 potato (raw) grated (optional)

1. Brown the meat and onions, season with the spices and pour over the stock. Allow to simmer for about an hour.

2. Add the sauerkraut, tomato paste, sugar and apples and simmer for a further 30 minutes.

3. If you chose to use sour cream (I do not) then add it just before serving, heating it through but not allowing it to boil.

4. If you would like to thicken the goulasch, add the grated potato and allow it to simmer for 5 minutes before serving.

5. I serve mine with mashed potatoes, but you can also serve it with boiled potatoes, klöse / dumplings or white bread.

Hope you enjoy it as much as we do!

(From Wikipedia for my German readers):
Szegediner Gulasch oder Krautfleisch ist ein Gulasch mit Sauerkraut und Sauerrahm. Zur Zubereitung nach klassischem Rezept werden Zwiebeln in Schweineschmalz gedünstet, mittelgroße Würfel von Rind- oder Schweinefleisch – auch gemischt – zugegeben und angebraten, mit etwas Essig und Wasser abgelöscht, mit reichlich Rosenpaprika gewürzt und eine Zeit lang geschmort. Anschließend werden Sauerkraut (etwa halb so viel wie Fleisch) und Kümmel hinzugefügt und weiter gegart. Gegen Ende werden noch Sauerrahm oder Crème fraîche und zerdrückter Knoblauch untergerührt. Nach der Zugabe des Sauerrahms sollte der Gulasch nicht mehr weiterkochen. Serviert wird Szegediner Gulasch mit Kartoffeln oder Weißbrot als Beilage.