Segedinsky Gulas

Segedinsky Gulas Recipe - Traditional Czech Pork and Beef Stew

Region / culture: Czech Republic | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Segedinsky Gulas is a traditional Czech dish that combines the flavors of pork, sour cabbage, and a creamy sauce. This hearty and comforting meal is perfect for a cozy night in or a gathering with friends and family.

History

Segedinsky Gulas originated in the Czech Republic and is a popular dish in Czech cuisine. It is believed to have been inspired by Hungarian goulash, but with a unique twist using sour cabbage and cream to create a rich and flavorful sauce.

Ingredients

1 kg of pork shoulder
1 tsp of ground black pepper
2 medium-sized onions
1 dcl of oil (or pork fat)
1 tsp of caraway seeds/cumin
3 tsp of paprika
0.5 dcl of soy sauce
1 kg of sour cabbage
3 dcl of sweet cream
1 beef flavored oxo cube
1 vegetable flavored oxo cube
1 tsp of salt

How to prepare

Heat the oil (or pork fat) in a pot and fry the diced onions.
Add the pork, cut into cubes, to the frying onions.
After 15 minutes or so, when the meat starts releasing its juices, add the salt, caraway seeds, cumin, pepper, paprika, and pour in half of the stock (prepared from the oxo cubes).
Cook until the meat is halfway tender, then add the sour cabbage.
Once the cabbage and meat are tender, add the cream and cook for another five minutes. While the cabbage is cooking, regularly add the remaining stock from the oxo cubes.
Finally, add the soy sauce and cook for the remaining five minutes.
Serve with potato dumplings.

Variations

Substitute pork with beef for a different flavor profile.
Add mushrooms or bell peppers for extra vegetables.
Use chicken instead of pork for a lighter version of the dish.

Cooking Tips & Tricks

Make sure to brown the pork before adding the onions to enhance the flavor of the dish.

- Adjust the amount of paprika and cumin to suit your taste preferences.

- Be sure to cook the meat until it is tender to ensure a delicious and satisfying meal.

Serving Suggestions

Segedinsky Gulas is traditionally served with potato dumplings, but it can also be enjoyed with bread or rice.

Cooking Techniques

Browning the pork before adding the onions helps to develop the flavor of the dish.

- Cooking the meat until it is tender ensures a delicious and satisfying meal.

Ingredient Substitutions

Use vegetable oil instead of pork fat for a lighter version of the dish.

- Substitute sour cream for sweet cream for a tangier flavor.

Make Ahead Tips

Segedinsky Gulas can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Segedinsky Gulas in a bowl with a dollop of sour cream and a sprinkle of fresh parsley for a beautiful presentation.

Pairing Recommendations

Segedinsky Gulas pairs well with a light and refreshing salad or a side of pickles to balance out the richness of the dish.

Storage and Reheating Instructions

Store any leftovers of Segedinsky Gulas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Segedinsky Gulas contains approximately 400 calories.

Carbohydrates

Segedinsky Gulas is a carb-heavy dish due to the use of potatoes and sour cabbage. Each serving contains approximately 40 grams of carbohydrates.

Fats

The creamy sauce in Segedinsky Gulas contributes to the fat content of the dish. Each serving contains approximately 20 grams of fat.

Proteins

Pork is the main source of protein in Segedinsky Gulas. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

Sour cabbage is a good source of vitamin C and fiber, while pork provides essential nutrients like iron and zinc.

Alergens

This recipe contains dairy (cream) and soy sauce, which may be allergens for some individuals.

Summary

Segedinsky Gulas is a hearty and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is a satisfying meal that is perfect for a cozy night in.

Summary

Segedinsky Gulas is a delicious and comforting Czech dish that combines the flavors of pork, sour cabbage, and a creamy sauce. This hearty meal is perfect for a cozy night in or a gathering with friends and family.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Segedinsky Gulas. It was many years ago, when I was just a young girl living in a small village in Slovakia. My grandmother, who was an incredible cook, had learned the recipe from her own mother and she passed it down to me.

I remember watching her in the kitchen, as she carefully chopped onions and browned the pork in a large pot. The smell of paprika and sauerkraut filled the air, and I couldn't wait to taste the finished dish. As she stirred the ingredients together and let them simmer on the stove, she told me the story of how she had learned to make Segedinsky Gulas.

She told me that the recipe had been passed down through generations in our family, originating from the town of Szeged in Hungary. The dish was traditionally made with pork, sauerkraut, onions, and plenty of paprika, and it was a favorite in our household.

My grandmother explained that she had first learned to make Segedinsky Gulas from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through the women in our family for generations, each one adding their own twist to make it their own.

As I grew older, I began to experiment with the recipe myself, adding different spices and vegetables to suit my own taste. I learned to make the dish my own, while still keeping the traditional flavors that had been passed down to me.

Over the years, I have made Segedinsky Gulas for my own family and friends, always receiving compliments on the rich flavors and comforting warmth of the dish. I have shared the recipe with anyone who has asked, passing down the tradition of this delicious meal.

As I sit here now, in my kitchen, preparing a pot of Segedinsky Gulas for my own grandchildren, I can't help but feel grateful for the recipe that has been passed down through the generations. It is a reminder of the strong women who came before me, who cooked with love and care, and who passed down their knowledge so that I could continue the tradition.

I take a moment to savor the aroma of paprika and sauerkraut, knowing that soon my grandchildren will be sitting at the table, eager to taste the dish that has been a part of our family for so many years. And as I stir the pot and let the flavors meld together, I know that this recipe will continue to be passed down, keeping our family connected through the generations.