Szegadin
goulash

go straight to the recipe

Szegadin Goulash is a classic old Hungarian dish and a favourite in winter. It is also one of those rare dishes that is best made a day before and reheated to serve. It also freezes very well.

Finding fresh quality paprika has become an issue. Definitely don’t buy it in a supermarket and instead try and find a continental grocer where it might not have sat on the shelves for years.

AO 25 august 2026

Classic Hungarian goulash with sauerkraut

serves 6 best served with Bread Dumplings or Späetzle

500g p/w brown onions, finely chopped
generous splash EVO
5g Maldon sea salt
2g freshly milled black pepper
2.5g caraway seed ….a pinch
25g p/w garlic, finely chopped
700g boneless and skinless pork belly, cubed
65g sweet paprika
500g chicken or vegetable stock
300g sauerkraut, washed and well drained

sour cream for serving

going slow

Cook the onion with the seasoning and caraway seed until it is very browned and caramelised. This step is critical to the sauce. Add the garlic and continue cooking until it is fully cooked.

Add the pork and cook stirring until it loses its translucence, then stir through the paprika and immediately start adding small amounts of stock until it is fully incorporated and continue cooking on very low heat until the meat it tender. If you add all of the stock at once you will ruin the dish. You may need to add very small amounts of water to maintain the sauce consistency.

to serve

A generous dollop of sour cream and bread dumplings.

Bread dumplings are best reheated by steaming, and can be either the ball shape or the slices. If you are lucky enough to have späetzle, 95-year-old German neighbour makes brilliant ones, I reheat them in a little butter and add lashings of chopped, just picked parsley.

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