Hungarian Szeged or Székely Goulash

Segedínský Guláš


Hungarian Szeged or Székely Goulash

Hungarian Szeged or Székely Goulash


Wonderful Tuesday morning!


Hope you are hungry ….. cause ….. today …. we will talk “GOULASH” ……


…. not just any Goulash ….. HUNGARIAN SZEGED GOULASH …. made the way my Hungarian grandma taught me.


There is lot of controversy about  Hungarian Szeged or Székely Goulash.


Some  people claim that the name “Szeged Goulash” came from Szeged ( town in Hungary known for it’s paprika).


Others claim that the  name “Székély Goulash”  came  from Jozsef Székély (Hungarian journalist and poet from 1800′s).


Then there are some that are certain that “Székely Gulyás”  means Gypsy Gulyás in Hungarian.


Hungarian Szeged or Székely Goulash


Little bit of history:  “Székely” was actually  Hungarian-speaking ethnic group from eastern Transylvania. Székely Land existed as a legal entity since medieval times. It became part of Romania in 1920, returned to Hungary in 1940 and was again attached to Romania in 1945.




I don’t care where it came from ….. how others call it …. they can duke it out on their own ….

…. all I know …. my grandma’s HUNGARIAN SZEGED GOULASH was the best goulash around ……


…. especially when you serve it with my dad’s BREAD DUMPLINGS ….


Hungarian Szeged or Székely Goulash

Hungarian Szeged or Székely Goulash


Hungarian Szeged or Székely Goulash



  • 2lbs Cubed Pork
  • 1 Onion (finely chopped)
  • 2 Tbsp Butter
  • 2 Tbsp Hungarian Sweet Paprika
  • Salt
  • Pepper
  • 1 Tbsp Caraway Seeds
  • 2-3 Cloves Garlic
  • 1 Tbsp Flour
  • 1 cup Water
  • 1 L Sauerkraut (drained)
  • 2 Bay Leaves
  • 3/4 cup Sour Cream


STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper.

STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes.

STEP 3: Meanwhile wash and drain the sauerkraut.

STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done.

STEP 5: Mix in the sour cream. Cook until heated through.


Hungarian Szeged or Székely Goulash

Hungarian Szeged or Székely Goulash


One more thing …. I saw many recipes for HUNGARIAN SZEGED GOULASH  online calling for  tomatoes ….. tomato paste …. sausage … steak ….


My recipe is the recipe my grandma used to make  and honestly in all the years I used to be in the hotel industry in Slovakia (since I was a little girl) …. having many Hungarian relatives …..

… I never …. ever …. ate …. HUNGARIAN SZEGED GOULASH with all of the stuff above.


To me grandma’s  HUNGARIAN SZEGED GOULASH is the perfection & childhood memory!


Don’t forget….Keep Smiling….Keep Cooking!





This recipe is linked to:

ALL MY BLOGGY FRIENDS @ Love Bakes Good Cakes


SOCIAL LINK PARTY @ Back For Seconds

PIN IT TUESDAY @ Powerful Mothering


MANIC MONDAY @ Bobbi’s Kozy Kitchen










Segedínský Guláš
Segedínský Guláš
Segedínský Guláš


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© Copyright 2013FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey

11 Responses to “Hungarian Szeged or Székely Goulash”

  1. Yenta Mary says:

    Yes! I’m so happy to see an authentic goulash – though, of course, I knew you’d have one! I’m tired of the American Goulash (yes, there is such a thing) of ground beef and macaroni. Call it something else, as it bears no resemblance to the real dish. It’s good comfort food, but a traditional goulash is a thing of beauty … :)

  2. Cynthia L. says:

    So glad you decided to post this recipe! It was one I voted for!

    Love Goulash!
    Cynthia L. recently posted..In and Out of the Kitchen Link Party #17My Profile

  3. Jenn V says:

    Maybe some people are getting two dishes confused. My dads side comes from Hungary and we make a dish that is sauerkraut, pork, tomatoe juice, paprika and sour cream (we leave the onion out because of preference) but none of my family calls it goulash

  4. petra s says:

    My grandma was Slovak and I am from Czech and this is exactly how we make it. I love this and my kids and husband love it especially with the knedlik (dumplings).

  5. Such an interesting read! I’ve pinned it so I can give it try! Thanks for linking up with Pin It Tuesday! Hope to see you again next week!

  6. Jamie @ Love Bakes Good Cakes says:

    I love trying new dishes, Bibi …. and I love everything in this dish! I’ve only had the Americanized version of Goulash – but I can’t wait to have the real deal! Pinning!

  7. Mmm, I love a good cultural dish! And nothing better than the ones your grandma passes on!:-)
    Jess @UsedYorkCity recently posted..UYC’s Walks: Upper East SideMy Profile

  8. Amy Toth says:

    Thank you for publishing the recipe for authentic szekely gulyas I grew up on. We had it with pinch dumplings or egg noodles. It can be delicious made with beef too, gulyas meaning herders (of cattle). If I see one more “goulash” recipe calling for ground beef and macaroni, I’ll blow a gasket!

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