On the very beginning when I started this blog, I promised you to keep the recipes international. So here is an old, traditional recipe for Hungarian Szegedin goulash. Of course, I modified it a little bit, to make it keto friendly. I am so sure you will love it. It is the best goulash. Already my grandmother used to cook it, and probably her mother too, as it was invented already in the 19th century. Szegedin goulash is pretty famous, and meanwhile belongs to the national kitchen of Czech, and also the Slovak Republic, but all the credits go to Hungary. Many people use to think the goulash is called after a Hungarian town Szeged. But in fact, the Hungarian name “Székély goulash” comes from Jozsef Székély, a Hungarian journalist and poet.
While preparations may vary by country, it’s always pork stewed with sauerkraut until the meat melts. Seasoned with sweet paprika and onions and with a mellow pep coming from the sauerkraut it’s a beautiful meal your whole family will enjoy at any time of a year.
The original recipe uses white flour to thicken the goulash sauce. So I left the flour out and replaced it with a lot of onions. The result was great. The Szegedin goulash has a great consistency, and it is completely gluten-free. One important thing to know about goulash (And it doesn’t matter if its Szegedin or another one), it tastes a hundred percent better if it calms down overnight in the fridge. We always cook it in a two and a half gallons pot, so we had goulash for almost a week, and every next day it tasted better and better.
If you ever been to the Czech Republic or its neighbors, you probably know about our next traditional meal and that are the dumplings. And dumplings accompanies almost every goulash as a side dish. The original recipe though is full of white flour, so not very keto friendly. The dumplings you see on the picture are made from the famous microwave keto bread. For the four dumplings, I used 2 eggs, 5 tbsp almond low carb flour, 1 tsp baking powder, 2 tbsp melted butter and microwaved for 2 minutes by 800 wats. But honestly, the Szegedin goulash is so good you don’t need any side dish.
Some extra tips for cooking Szegedin goulash!
I used pork butt cut, but you can also use pork shoulder or flank, simply any fatter piece of pork. Many recipes state that you should wash the sauerkraut properly. I don’t agree with that. If you wash all the sourness out, you don’t need to use sauerkraut. So my advice is, wash it only if you don’t like the sour taste at all, or you are cooking for kids. Once the onions and meat are roasted, you have to cover it with homemade broth or water. Don’t worry water will make do it fine, so please don’t use this strange broth cubes from the supermarket if you don’t have a homemade one. Before adding sour cream to boiling goulash put it in a microwave for 20 seconds to get at least room temperature, otherwise, it curdles. Leave yourself time, and cook the goulash likely one and half an hour, or until the meat falls apart.
- 900 g / 2 pounds pork butt cut
- 900 g / 2 pounds sauerkraut
- 500 g / 1 pound onions finely chopped
- 250 g / 9 oz sour cream
- 2 tbsp ground red pepper
- 1 1/2 tsp ground cumin
- 3 bay leaves
- Water / homemade pork broth
- Rinse the meat, dry it and chop it into cubes.
- Cut the onion and fry it on preheated lard/butter.
- Add red pepper, let it dissolve through continually stirring.
- Add meat, salt it, and roast until it drops the juice (around 15 minutes).
- Add ground cumin and bay leaves and pour broth/water, so that the meat is entirely covered. Cover with a lid and cook for 15 minutes.
- Add chopped sauerkraut and liquid (if needed) and cook around one hour. Stir occasionally. Goulash is ready when meat starts to fall apart.
- Remove goulash from heat and carefully add while stirring sour cream.
More about the Hungarian kitchen: buzzfeed.com/anitabadejo/hungarian-foods-the-world-should-know