🇸🇰 Slovak Cuisine

Segedínsky Guláš

Sauerkraut Beef Goulash

Prep Time 20 min

Servings 6

Difficulty Medium

Calories 528 kcal

Tender beef cubes slow-cooked in a rich paprika and sauerkraut sauce, finished with sour cream. A tangy twist on the classic goulash.

Ingredients

800g beef chuck, cubed
500g sauerkraut, drained
2 onions, diced
3 tbsp sweet paprika
2 tbsp vegetable oil
200ml sour cream
2 tbsp tomato paste
2 cloves garlic
1 tsp caraway seeds
Salt and pepper
Bread dumplings or bread

Instructions

1 Brown beef cubes in oil in a heavy pot. Remove and set aside.
2 Sauté onions until golden. Remove from heat, stir in paprika.
3 Return beef, add tomato paste, garlic, caraway, and enough water to cover.
4 Simmer covered for 1.5 hours until beef is tender.
5 Add drained sauerkraut, simmer another 30 minutes.
6 Stir in sour cream, season to taste. Serve with bread dumplings.

Did You Know?

Despite its name suggesting Szeged in Hungary, this dish was likely invented in Prague and adopted enthusiastically across Slovakia.