Pork Segedin goulash

Hearty European goulash for cooking outdoors this winter.

Start your outdoor cooking adventure with Chef Randy Feltis’ hearty European goulash recipe. Make it entirely in your backyard! “This is cheap and cheerful.”



  1. Season and sear off your pork, add onions and garlic. 
  2. Then your spices deglaze with beef stock and chopped sauerkraut and liquid. 
  3. Add heavy cream and simmer for 2 hours or until fork tender
  4. Serve with bread dumplings or mash potatoes, garnish with sour cream and parsley.