Segedinsky Gulas (Czech Pork and Sauerkraut Goulash)
Tender pork shoulder simmered with sauerkraut, paprika and caraway, finished with soured cream. Tangy and rich.
- Time1 hr 50
- LevelEasy
- Costabout £2.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 892kcal
- 52gcarbs
- 13.1gof which sugars
- 55.4gfat
- 21.8gsaturates
- 47.6gprotein
- 10.4gfibre
- 5.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat 1 tbsp oil in a large heavy pan over a high heat. Brown the pork in two batches for 5 minutes each. Lift out and set aside.
10 min - 2
Add the remaining oil and the onions and cook over a medium heat for 8 minutes until soft and golden. Stir in the garlic, paprika and caraway for 30 seconds.
8 min - 3
Stir in the tomato purée, then return the pork to the pan with the sauerkraut, water and bay. Season with pepper and bring to a simmer.
- 4
Cover and cook on a low heat for 1 hour 15 minutes, until the pork is very tender and the sauce has thickened and smells deeply of paprika.
75 min - 5
Meanwhile, boil the potatoes in salted water for 15 minutes until tender, then drain.
15 min - 6
Mix the cornflour with 2 tbsp cold water and the soured cream. Stir it into the goulash and simmer for 3 minutes, without boiling, until glossy. Scatter with parsley and serve with the potatoes.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
