Szegediner Goulash

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    507
based on 68 ratings

This warming dish combines sweet paprika, tart sauerkraut and succulent pork. Top with additional Sauerkraut and crème fraiche to serve.

recipe updated Apr 25, 2025

Ingredients

  • Pork shoulder icon
    Pork shoulder
    750 g
  • Butter icon
    Butter
    50 g
  • Onion icon
    Onion
    300 g
  • Garlic clove icon
    Garlic clove
    2
  • Potato icon
    Potato
    100 g
  • Beef stock icon
    Beef stock
    1 kg
  • Oil icon
    Oil
    2 tablespoons
  • Sweet paprika icon
    Sweet paprika
    1 tablespoon
  • Smoked paprika icon
    Smoked paprika
    1 tablespoon
  • Tomato purée icon
    Tomato purée
    3 tablespoons
  • Hungarian sweet paprika icon
    Hungarian sweet paprika
    2 tablespoons
  • Bay leaves icon
    Bay leaves
    2
  • Caraway seeds icon
    Caraway seeds
    1 teaspoon
  • Sauerkraut icon
    Sauerkraut
    400 g
  • Crème fraîche icon
    Crème fraîche
    200 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Cayenne pepper icon
    Cayenne pepper
    as needed
  • Cornstarch icon
    Cornstarch
    1 tablespoon
  • Water icon
    Water
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until hot - 1 min, 130°C, Stir 1
  5. Then add sweet paprika, smoked paprika, tomato purée and pork shoulder to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until browned - 7 min, 130°C, Stir 1
  7. Remove the pork with slotted spoon to a large bowl and set aside
  8. Add butter to the Cooking Chef XL Bowl
  9. Cook with splashguard fitted until melted - 1 min, 120°C, Stir 1
  10. Then add onion, garlic clove, Hungarian sweet paprika and tomato purée to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted until softened - 10 min, 120°C, Stir 1
  12. Transfer the pork back into the Cooking Chef XL Bowl
  13. Add bay leaves, caraway seeds, potato and beef stock to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until tender - 1 hr 40 min, 98°C, Stir 3
  15. Then add sauerkraut, crème fraîche, salt, black pepper and cayenne pepper to the Cooking Chef XL Bowl
  16. Stir with splashguard fitted until well combined - 2 min, Speed Min
  17. Add cornstarch and water to a clean small bowl
  18. Stir until combined
  19. Transfer cornflour mixture to Cooking Chef XL Bowl
  20. Cook with splashguard fitted until thickened - 5 min, 105°C, Stir 1
  21. Serve
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