Entree: Czechia – Bohemia – Segedínský guláš (Pork and sauerkraut goulash stewed with paprika and cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) pork shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large (approx. 10 oz (280 g)) yellow onions, thinly sliced
- 1 clove (0.106 oz (3 g)) garlic, minced
- 1 tbsp (8 g) sweet paprika
- 1 tsp (2 g) hot paprika (optional)
- 1 tbsp (9 g) all-purpose flour
- 1 lb (450 g) sauerkraut, drained and roughly chopped
- 1 cup (240 ml) beef or pork stock
- 1/2 cup (120 ml) sour cream
- 2 bay leaves
- 1/2 tsp (1 g) caraway seeds, crushed
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish

Show original ingredient measurements

- 1.5 lb (680 g) pork shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large (approx. 10 oz / 280 g) yellow onions, thinly sliced
- 1 clove (3 g) garlic, minced
- 1 tbsp (8 g) sweet paprika
- 1 tsp (2 g) hot paprika (optional)
- 1 tbsp (9 g) all-purpose flour
- 1 lb (450 g) sauerkraut, drained and roughly chopped
- 1 cup (240 ml) beef or pork stock
- 1/2 cup (120 ml) sour cream
- 2 bay leaves
- 1/2 tsp (1 g) caraway seeds, crushed
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish

Instructions

1. Pat the pork cubes dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat and brown the pork in batches until well seared; remove and set aside.
2. Add the diced bacon to the pot and cook until it releases fat and begins to crisp. Add the sliced onions and cook over medium heat until soft and golden, about 8–10 minutes. Add the garlic and cook 30 seconds more.
3. Reduce the heat to low, stir in the sweet paprika and hot paprika if using, then quickly add the flour and stir for 1 minute to form a roux-like base.
4. Return the browned pork to the pot, add the chopped sauerkraut, bay leaves, crushed caraway seeds, and pour in the stock to just cover. Bring to a gentle simmer.
5. Cover and simmer over low heat for 1 to 1 1/4 hours, stirring occasionally, until pork is very tender and flavors have melded. Add a little extra stock or water if the stew becomes too thick.
6. Off the heat, stir in the sour cream until incorporated and warm through; adjust seasoning with salt and pepper. Do not boil after adding sour cream to prevent curdling.
7. Remove bay leaves and serve hot, garnished with chopped parsley. Traditionally served with Czech bread dumplings or boiled potatoes.