Szegediner Goulash

Today I am proudly presenting you one of the best dishes in the world which I have been keeping as a draft for over a year until i found time and courage to give the good old Czech dumplings a premiere.

I should tell you a little bit about my personal experience with Czech dumplings: my parents are Czech and so it happened that whenever I visited Prague with my family those delicious dumplings (not to be confused with toast bread even though they look like it) had to be on my plate, preferably home-made. You may find them at any supermarket, yet it is a question of every Czech mom’s and grandma’s honor to make them from scratch. I perceived this tradition as a kind of dumpling religion and it took me almost 30 years until I gave it my first try. Too scared was I to fail. Looking back I assure you there is no need to wait so long. It’s as easy as kneading a pizza dough ;)

Now to the goulash: There exist dozens of fantastic goulash recipes. What makes the Szegediner goulash special is its mild and moist taste that comes from sweet paprika powder, a good amount of sauerkraut and sour cream.

If I could send you a tiny note of the smell and taste, you would immediately head out to the supermarket and start cooking, that’s how good it is!

Szegediner Gulasch

Dumplings in the making


Goulash meat:


1 kg goulash meat (should be one piece of tender meat, e.g. roast meat)

1 slice lard (ca. 30g/1 ounce)

2 large white onions (at least 300g/a little over 1/2 pound)

3 garlic cloves, pressed

500g (1 lbs) sauerkraut

1 cup veggie broth

3 tablespoons tomato paste

1 tablespoon caraway

sweet paprika powder

spicy paprika powder



1 cup creme fraiche or sour cream


1) Dice the onions, peel the garlic and cut the meat into mouth big pieces.

2) Put the piece of lard in a hot pot and sear the onions until they are glassy. Put aside.

3) Leave the lard in the pot and saute the meat at the highest heat available.

4) Cover with broth, then add the tomato paste, garlic and spices. Mix everything together and let simmer at medium to low heat for about 25-30 min.

5) Add the sauerkraut and let simmer for another 10-15 min. If the goulash comes out too dry, add a little more water.

6) Before serving stir in 3-4 generous spoons of creme fraiche or sour cream. Add salt and/or pepper to taste.

7) Serve with oven warm baguette, bread or traditional bread dumplings.



500g (1 lbs) flour

1 old roll

1 egg

250 ml milk (water for vegans)

1 pack baking soda

Pinch of salt


1) In a large bowl, combine the flour with the baking soda and a pinch of salt. Brake the roll into crumbles and add.

2) Add the egg and start stirring it in.

3) Then slowly add the milk (or water) and with your hands knead everything into a soft dough.

4) Form 2-3 rolls with your hands, wrap in plastic foil over and leave them at the fridge for 30 min.

5) Bring water to a boil, add salt and let the dumplings cook for 20 min. Every once in a while turn them around.

6) Now comes the tricky part: you don’t want to slice the dumplings with a knife. Instead, use a sewing thread. Wrap the thread around the dumpling always about one finger tip wide, cross the ends at the top and slice them down. This way you get perfect dumpling slices that will not fall apart and deform their shape.

7) for serving, arrange 2-3 dumpling slices on a plate and place a scoop of goulash meat next to it. Enjoy!


2 Comments Add yours

  1. Hey Jess, did you use baking soda or baking powder? We just made the dumplings according to your recipe using baking soda but our dumplings turned yellow.. similar to when you dip pretzels into baking soda to get the brown color :)

    1. weltrees says:

      Hi there, good question. It must have been baking powder (Backpulver). I am surprised about the color, could have been your flour or bread crumbs that changed it as well.

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