Segedínsky Guláš s Knedľou (Slovak Braised Pork, Sauerkraut & Sour Cream Stew) – Authentic Slovakia Recipe
Rich, velvety Slovak tavern stew where sauerkraut and sweet paprika melt into a sour-cream gravy.
- Country of Origin
- 🇸🇰 Slovakia (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender pork shoulder cubes, Tangy sauerkraut, Steamed bread dumplings, Sweet paprika, Caraway seeds
Ingredients for Segedínsky Guláš s Knedľou (Slovak Braised Pork, Sauerkraut & Sour Cream Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pork shoulder cubes, prepped into bite-sized pieces
- 1.5 cups tangy sauerkraut, washed and trimmed
- 1 cup steamed bread dumplings
- 1 medium onion and 3 cloves garlic, finely minced with sweet paprika
- 1.5 tbsp traditional Slovakia seasoning (caraway seeds, sour cream, garlic, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender pork shoulder cubes for 5 minutes.
- Add minced onion, garlic, sweet paprika, and caraway seeds, sour cream, garlic, bay leaf, stirring for 2 minutes until deeply aromatic.
- Add tangy sauerkraut and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed bread dumplings right before serving warm.