Segedínský Guláš

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Segedínský Guláš is a Czech goulash that my mother in law makes usually for my birthday. This goulash is pork, sauerkraut, and plenty of paprika. So savory and one of my most favorite dishes on the planet. Hence, most won’t eat it because it doesn’t look so appetizing and there are those of us that know it’s good we will eat three bowls 🙂

Segedínský Guláš

Therefore we even had this at our rehearsal dinner. Hence, most of the people won’t try it. A few did that were used to or had something similar before. However, this isn’t like sauerkraut on a hot dog. That’s just gross in my opinion.

Seriously, the flavor of the sauerkraut really merries well with the paprika and pork. Additionally, the pork becomes extremely tender. More importantly, Sauerkraut doesn’t have that strong vinegar taste in this dish.

Segedínský Guláš

In the Czech, goulash (Czech: guláš) is usually made with beef, although pork varieties like this one do exist, and are served with bread dumplings. Hence,  in Czech bars it is often garnished with slices of fresh onion and is typically accompanied by beer.  

A popular variant of guláš is segedínský guláš, with sauerkraut. Additionally, we always drink beer with it. Usually I like a good dark beer or pilsner.

Segedínský Guláš

With this recipe you can try something very different from what you may be used to. Taste a little bit of Czech for dinner tonight.

Segedínský Guláš


Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

A slow roasted pork in a paprika gravy stewed with sauerkraut and heavy cream.


  • 2 lbs cubed pork stew meat
  • 1 can sauerkraut; 14.5 oz
  • 1½ white onion; chopped
  • 1⅓ cup heavy cream
  • 4 tablespoons paprika
  • 1 - 32 oz container chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a deep large pan, add in pork, onions, and one tablespoon olive oil. Saute until pork is seared on outside. Add in cornstarch and paprika stir well.
  2. Pour in chicken broth. Stir well and lower heat to a 2 or low heat. Add salt and pepper. Simmer for an hour and a half until pork is tender.
  3. Dump sauerkraut into a strainer. Squeeze all juice out of the sauerkraut. You wash it for a less vinegar taste. Set aside.
  4. Slowly stir in heavy whipping cream. Stir in sauerkraut. Cook on low another 5 to 10 minutes. Serve with egg noodles, bread dumplings, or spaetzle.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 121mgSodium: 1538mgCarbohydrates: 23gFiber: 6gSugar: 7gProtein: 21g

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Segedínský Guláš - Pork Goulash

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  1. My Dad is of Bohemian and German heritage and was raised in a Czech community in the Midwest, and though we enjoy foods of many different cultures, Czech recipes have an extra special place in our hearts. This was a new recipe to us and we loved it. With a need to avoid wheat flour, we replaced egg noodles with spaghetti squash. Will definitely make again! Thank you for not just the recipe but also all the extra information!!

  2. I love this goulash! Although, I consider it to be a Slovak-Hungarian dish, not Czech ( Yes I am Czech and also Slovak).
    I am going to make it vegan tomorrow. Wish me good luck!

  3. Hello, Jenne.
    In the segedínský gulaš, you say “a can” of sauerkraut, but no size given. Do you mean a 15 oz can? A lot of krauts come in various sized glass jars at my store. I think there may also be a 15 oz can there. I am going to make this for the “Foods From Around the World” cooking competition at my workplace. I love gulaš, and I think my co-workers will, too, once they try it. When I go to Prague, I either eat gulaš or svíčková every night, in different restaurants, to compare them and find the best one. I am never disappointed.

    Thanks for the help, Chris Krupelak

    1. Hello Chris,

      I have updated the recipe with the size can I use for this recipe. Good luck int he competition! I hope people enjoy the recipe. I love svíčková I seriously need to make that and put a good recipe for it here.