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Szegediner Gulasch - Hungarian Spiced Stew

User Rating 5 Star Rating (2 Reviews)


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This goulash recipe uses two types of Hungarian paprika, sweet and sharp, to achieve a mildly spicy stew. Adding sauerkraut and onions stretches the meat and tastes great. Szegediner goulash is a regular German potluck item.

Makes 8 one-cup servings of goulash.

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Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours


  • 1 lb. beef stew meat
  • 1 lb. pork meat
  • 3 T. Hungarian paprika "edelsüβ" or sweet
  • 1-2 T. Hungarian paprika "rosenscharf" or sharp (hot)
  • 1-2 T. oil
  • 1 tsp. salt
  • Freshly ground pepper
  • 1 lb. onions
  • 1 clove garlic
  • 1/2 c. red wine
  • 1 c. water
  • 2, 15 oz. cans of sauerkraut, rinsed and drained or equivalent amount of bagged sauerkraut
  • 1 T. flour mixed in 3 T. water (optional)
  • Sour cream or crème fraiche (optional)


Prepare the meat by cutting into bite size pieces and removing all hard fat or sinew. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour or more.

Cut onions into half rings and chop garlic.

Heat 1 tablespoon oil in a skillet (or none, if non-stick is used), add meat and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine and water. Cook for 2 hours, or until meat is tender.

Add sauerkraut and cook for 30 minutes.

Serve with boiled potatoes or noodles.

Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.

Tip: Buy both kinds of paprika at The Spice House in Chicago or Buy Direct from Amazon.

User Reviews

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 5 out of 5
Just some few additions, Member Anludwig

My granny showed me the recipe for Szegediner Gulasch and told me that the most important ingredients for this kind of Gulasch are the Sauerkraut and the creme fresh (so she did not consider the creme fresh as optional). Some things that I learned about Gulasch in general are the following: 1. If you can get some lard use it instead of oil 2. It is not possible to use too much onions, my grandma told me to use onions in a 1 - 1 ratio to the meat (by the weight). 3. The Gulasch becomes better the longer you leave it on the stove, be patient (2 1/2 hours is a good length like you wrote in your recipe). Just make sure that the gulasch does not get too dry, I always spend some time in the kitchen reading and pouring water/broth in the pot from time to time. So what I do differently with my Szegediner Gulasch is: 1. Use lard 2. When adding the paprika spices also add one tablespoon of caraway 3. Mix the chopped garlic with creme fresh or sour cream and add the mixture 20 minutes before serving it I hope this did not sound like I wanted to be Mr know-it-all, I just want to give advices :-).

10 out of 10 people found this helpful.

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