Eastern European · lunch

Transylvanian Goulash

Name: Transylvanian Goulash
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 1 pound (drained weight) sauerkraut; 2 tablespoons butter; 1 cup onion, finely chopped; 1 large garlic clove, miced; Salt; 2 tablespoons sweet Hungarian paprika; 3 cups chicken broth; 4 pounds boneless pork shoulder, cut in 2-inch cubes; 1-½ teaspoons caraway seeds; ¼ cup tomato puree or plain tomato sauce; ½ cup sour cream; ½ cup heavy cream; 2 tablespoons flour

“Transylvanian Goulash might be a good recipe to expand your main course repertoire. This recipe serves 8 and costs $2.69 per serving. One serving contains 432 calories, 54g of protein, and 19g of fat. 1 person were impressed by this recipe. Head to the store and pick up flour, salt, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Only a few people really liked this Eastern European dish. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 74%. Similar recipes include Transylvanian Hot Toddy, Transylvanian Cabbage Gulyas, and Transylvanian Chicken Sour Soup.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Sauerkrautdrained weight1 lb
Butter2 tbsp
Onionfinely chopped1 cup
Garlic clovelarge, miced1 large
Salt8 servings
Hungarian paprika2 tbsp
Chicken broth3 cups
Pork shouldercut in 2-inch cubes4 lb
Caraway seeds1 tsp
Tomato sauce¼ cup
Cream½ cup
Heavy cream½ cup
Flour2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

17 steps · 45 min

1
Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
2
NOTE: I am a big fan of searing meat, because I think it gives sauces a deeper flavor. While the original recipe didn't say to do this-- I plan to sear the pork in some olive oil and then to continue with cooking the onion and garlic and carrying on with the rest of the steps.
3
Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.

Steps 4 to 17 are in cook-along

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