Grandma's Szegendiner Gulyas

READY IN: 55mins
Recipe by glitter

My grandmother brought this recipe from Eastern Europe. She served it with crusty homemade bread. As kids we loved to dunk our bread into the juice. What a treat. We couldn't wait until it was done.

Top Review by Mirj2338

Glitter, this could make a Hungarian cry! There's nothing like a gulyas from Szeged, and since I had some Szeged paprika, how could I resist trying this recipe! I did sub beef for the pork, and shmaltz for the lard, since I don't eat pork. I also don't mix meat with dairy, so I left off the sour cream. It still rocked! The caraway seeds give it a very authentic flavor. I served this with broad egg noodles and some Hungarian cucumber salad. Thanks, it really brought me back!

Ingredients Nutrition


  1. Heat the lard and saute the onion to a dark golden.
  2. Add the pork and saute briefly only until it loses color.
  3. Remove pan from heat and add the paprika, and water.
  4. Put it back on the heat and add salt, caraway seed, and garlic.
  5. Cook gently 1/2 hours.
  6. Stir occasionally.
  7. Add sauerkraut and cook until well done.
  8. Your meat should be tender.
  9. Stir the flour into the sour cream then add it to stew.
  10. Let it simmer only about 10 minute.
  11. Take out bay leaf.
  12. It's ready to eat!

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