Sedliacky Guláš (Slovak Farmer’s Goulash)

Name: Sedliacky Guláš (Slovak Farmer’s Goulash)
Yield: 4
Cuisine: Slovakia
Ingredients: Pork shoulder, cut into 2 cm cubes (1.5 lb) — 700 g (1.5 lb); Large onions, finely chopped (about 400 g / 14 oz) — 3; Sweet paprika — 3 tbsp; Caraway seeds — 1 tsp; Garlic, minced — 3 cloves; Bay leaves — 2; Potatoes, peeled and cut into chunks (1.3 lb) — 600 g (1.3 lb); Red bell pepper, sliced (about 150 g / 5.3 oz) — 1; Tomato paste — 2 tbsp; Beef or vegetable stock (24 fl oz / 3 cups) — 700 ml (2 cups); Lard or oil — 3 tbsp; Salt and black pepper, — to taste; Crusty bread, for serving

The Quirky Foodster Team

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Servings

Ingredients

Pork shoulder, cut into 2 cm cubes (1.5 lb) — 700 g (1.5 lb)
Large onions, finely chopped (about 400 g / 14 oz) — 3
Sweet paprika — 3 tbsp
Caraway seeds — 1 tsp
Garlic, minced — 3 cloves
Bay leaves — 2
Potatoes, peeled and cut into chunks (1.3 lb) — 600 g (1.3 lb)
Red bell pepper, sliced (about 150 g / 5.3 oz) — 1
Tomato paste — 2 tbsp
Beef or vegetable stock (24 fl oz / 3 cups) — 700 ml (2 cups)
Lard or oil — 3 tbsp
Salt and black pepper, — to taste
Crusty bread, for serving

Method

Prep Time 20 min Cook Time 1 hr 40 min
Total Time 2 hr Difficulty Moderate
Occasion Everyday, Sunday lunch Season Autumn, Winter
Native Recipe Sedliacky Guláš Dietary Tags Contains pork
Name
SEO Keywords slovak goulash, sedliacky gulas, Serves 4 pork goulash recipe, slovak stew

Introduction: While goulash traces its roots to neighbouring Hungary, Slovakia has its own well-established household version, sedliacky guláš or 'peasant's goulash,' thickened with potatoes rather than served alongside them, and typically built from pork instead of beef.

Cultural Background: While goulash traces its roots to neighbouring Hungary, Slovakia has its own well-established household version, sedliacky guláš or 'peasant's goulash,' thickened with potatoes rather than served alongside them, and typically built from pork instead of beef. It is a staple of Slovak Sunday lunches and pub menus, eaten with fresh bread rather than dumplings.

Tips: Take the pot off the heat before adding paprika — cooking it directly on high heat makes it bitter. Cutting the potatoes slightly smaller than the meat lets them break down a little and naturally thicken the stew. This dish tastes even better the next day once the flavours have had time to develop.

Variations: Add sliced smoked sausage in the last 15 minutes of cooking for a smokier, heartier version. Use beef chuck instead of pork for a closer relative of the classic Hungarian-style goulash. Stir in a spoonful of sour cream just before serving for a creamier finish.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat for 8–10 minutes, adding a splash of water or stock if the sauce has thickened too much.

Nutrition: Approx. per serving: 540 kcal, 34 g protein, 26 g fat, 40 g carbohydrates, 6 g fibre.

FAQs:

Q: Is Slovak goulash the same as Hungarian goulash?

A: They are closely related but distinct — the Slovak farmer's version is usually thicker, uses pork, and is served as a stew on its own rather than as a thin soup with dumplings.

Q: Can I make this in a slow cooker?

A: Yes — brown the meat and onions on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–7 hours, adding the potatoes for the final 2 hours.

Q: What's the best cut of pork to use?

A: Pork shoulder is ideal, as its marbling keeps the meat tender through the long simmer.