Austro-Hungarian Sauerkraut Goulash (Szegediner Gulasch)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	79%	63%
fat	0%	1%
aromatics	35%	33%
salt	0%	1%
thickener	1%	0%
vegetables and beans	0%	107%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 109 for gravy quality

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

225 g	8 ounces (225 g) thick-cut or slab bacon, diced
1134 g	2 1/2 pounds (1.1 kg) boneless pork shoulder, cut into 1-inch-thick steaks
	Kosher salt
453 g	2 medium yellow onions (1 pound; 453 g), thinly sliced
12 g	4 medium cloves garlic, minced
16 g	1 tablespoon tomato paste
17 g	2 1/2 tablespoons Hungarian sweet paprika
3 g	1/2 tablespoon Hungarian hot paprika
4 g	2 teaspoons dried marjoram
	1 teaspoon ground caraway seed
	Freshly ground black pepper
960 g	1 quart homemade beef stock, chicken stock, vegetable stock, or low-sodium store-bought chicken broth
794 g	3 pounds (1.4 kg) sauerkraut in brine, drained (about 1 3/4 pounds / 794 g once drained)
8 g	1 tablespoon all-purpose flour
60 g	1/4 cup (60 g) sour cream, plus more for serving
60 g	3 tablespoons (60 g) heavy cream, half and half, or milk

Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Not commenting in the Szegediner Gulasch,only thing i would add use only a SWEET paprika Powder.An Austrian Company, this is no advert for them, Kotanyi, makes special Gulasch paprika.... Now to that sachertorte. ( Un) fortunately it was made to the taste of t” — a cook, 5★

“Want to make this in my instapot but new to instapots. Any suggestion on doing this successfully? This recipe sounds wonderful!” — a cook