Name: Transylvanian Goulash
Prep time: 20 min
Cook time: 250 min
Total time: 45 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 1 pound sauerkraut; 2 tablespoons butter; 1 cup onion; 1 large garlic clove; 8 servings salt; 2 tablespoons hungarian paprika; 3 cups chicken broth; 4 pounds pork shoulder; 1 teaspoons caraway seeds; 0.25 cup tomato sauce; 0.5 cup cream; 0.5 cup heavy cream; 2 tablespoons flour

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Transylvanian Goulash Recipe — Recipes Zone

Method

15 steps · 45 min

01
Prepare Sauerkraut
Rinse the sauerkraut under cold running water, then let it soak in cold water for 20 minutes to mellow its sourness. Drain it thoroughly, pressing out as much excess water as you can.
02
Sauté Onions
Melt the butter in a 5-quart casserole dish over medium heat. Add the chopped onions and cook, stirring occasionally, until they're lightly colored and softened, about 6 to 8 minutes.
03
Add Garlic
Stir in the garlic and a pinch of salt. Continue cooking for another minute or two, until the garlic is fragrant.
04
Bloom Paprika
Stir in the paprika, then pour in 1/2 cup of chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
05
Add Pork
Add the pork cubes to the casserole.
06
Layer Sauerkraut
Spread the prepared sauerkraut evenly over the pork, then sprinkle the caraway seeds on top.
07
Mix Sauce
In a small bowl, combine the 1/4 cup tomato sauce with the remaining chicken broth. Whisk until smooth.
08
Pour Sauce
Pour this mixture over the sauerkraut. Bring the entire casserole to a boil.
09
Slow Cook (Crock-Pot)
If using a slow cooker, carefully transfer the contents of the casserole to its insert. Cover and cook on high for 3 to 3-1/2 hours, or until the pork is fork-tender but still holds its shape.
10
Slow Cook (Oven)
If using a conventional oven, preheat it to 250 °F. Cover the casserole dish and transfer it to the oven. Cook, covered, for 3 to 3-1/2 hours, until the pork cubes are tender enough to shred with a fork but still hold together.
11
Rest Pork and Sauerkraut
Once the pork is tender, carefully transfer the meat and sauerkraut to a serving platter with high sides. Loosely tent it with foil to keep it warm while you finish the sauce.
12
Prepare Sauce
Pour the remaining cooking liquid from the casserole into a 2-quart pan. Place it over medium heat.
13
Mix Thickener
In a small bowl, whisk together the 2 tablespoons flour, 1/2 cup heavy cream, and 1/2 cup cream until completely smooth.
14
Thicken Sauce
Slowly whisk the cream mixture into the simmering sauce. Continue to simmer for another 10 minutes, stirring occasionally, until the sauce thickens slightly. Do not let it come to a full boil. Taste and adjust seasoning with salt and pepper if needed.
15
Serve Goulash
Pour the thickened sauce over the pork and sauerkraut. Serve immediately, with extra sour cream passed on the side for anyone who wants it.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	432kcal	22%
Fat	19g	27%
Carbohydrate	9g	3%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains

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Transylvanian Goulash Recipe

About this recipe

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Method

Prepare Sauerkraut

Sauté Onions

Add Garlic

Bloom Paprika

Add Pork

Layer Sauerkraut

Mix Sauce

Pour Sauce

Slow Cook (Crock-Pot)

Slow Cook (Oven)

Rest Pork and Sauerkraut

Prepare Sauce

Mix Thickener

Thicken Sauce

Serve Goulash

Nutrition

Allergens

Reviews

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