Szegediner Gulasch

It seems there might be a bit of confusion in your request. Szegediner Gulasch is actually a Hungarian dish, not German. However, I can provide you with a recipe for Szegediner Gulasch if that’s what you’re looking for. If you specifically want a German recipe, please let me know, and I’ll be happy to provide one for you. Here’s a Hungarian Szegediner Gulasch recipe:

Szegediner Gulasch Recipe:


  • 2 lbs (about 1 kg) beef stew meat, cubed
  • 2 large onions, finely chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon caraway seeds
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 2 cups beef broth
  • 2 cups sauerkraut, drained and rinsed
  • 1 cup sour cream
  • Salt and pepper to taste


  1. In a large, heavy pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
  2. Add the cubed beef to the pot and brown it on all sides. This will enhance the flavor of the dish.
  3. Sprinkle the flour over the meat and onions, stirring continuously to avoid lumps. Cook for a couple of minutes until the flour is well incorporated.
  4. Add the sweet Hungarian paprika, caraway seeds, minced garlic, and tomato paste. Stir well to combine.
  5. Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the meat is tender.
  6. Add the drained and rinsed sauerkraut to the pot. Continue simmering for an additional 30 minutes.
  7. Season with salt and pepper to taste.
  8. Just before serving, stir in the sour cream to create a creamy texture. Heat through without boiling.
  9. Serve the Szegediner Gulasch hot, accompanied by your choice of side dishes like mashed potatoes, boiled potatoes, or noodles.

Enjoy your delicious Szegediner Gulasch!

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