Transylvanian Goulash
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sauerkraut, fresh, canned or packaged (note: a 1-pound jar of sauerkraut weighs far less when drained)
- 2tablespoons butter
- 1cup finely chopped onion
- ¼teaspoon chopped garlic
- Salt
- 2tablespoons sweet paprika
- 3cups chicken broth
- 2½ to 3pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes
- 1½teaspoons caraway seeds
- ¼cup tomato purée
- ½cup sour cream
- ½cup heavy cream
- 2tablespoons flour
Nutritional analysis per serving (4 servings)
1079 calories; 81 grams fat; 34 grams saturated fat; 1 gram trans fat; 32 grams monounsaturated fat; 8 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 63 grams protein; 1707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Strain well, pressing out all the water.
- Step 2
Melt the butter in a 5-quart casserole and add the onion. Cook over medium heat, stirring occasionally, until lightly colored, 6 to 8 minutes. Add the garlic, season with salt and cook a minute or two longer. Stir in the paprika, pour in ½ cup of the broth and bring to a boil. Add the pork cubes.
- Step 3
Spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato purée and the rest of the broth and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point. Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour. Check occasionally to make sure the liquid has not cooked away. Add a little stock or water if needed; the sauerkraut should be moist.
- Step 4
When the pork is tender, combine the creams in a mixing bowl. Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Season with salt to taste. Serve in large, wide bowls, accompanied by a side of sour cream.
Private Notes
Comments
This is a terrific recipe. BUT, to be fair, full credit should be given to it's source of origin, the Time LIfe Foods of the World series (ca. 1968), and this recipe comes from "The Cooking of Vienna's Empire.
In Vienna, and a bit to the east (Slovakia and Hungary), this would be called Szeghediner goulash. If it doesn't upset you, use lard or rendered bacon fat instead of butter to cook the onions. This is often served with slices of fluffy steamed dumplings with a similar texture to wonder bread. The stew is almost always better the 2nd day, so plan on leftovers!
This is a lovely, easy recipe. Part of what I find interesting is that the pork isn't browned - which is one of the reasons it's an easy dish to prepare. But it also means that the pork is basically poached, and the texture is lovely as a result.
I’ve made a similar dish for many years called Pork & Sauerkraut Goulash and this is a bit simpler to make. I also like the pork cubed. I used a tenderloin. I like the cream/sour cream addition. This may become my New Year’s rotation instead of the other recipe. There is one difference I may explore adding…white wine!
Nice recipe with lots of creamy paprikash style gravy, made tangy from the sauerkraut. Great for a cold, rainy Sunday night. Instead of adding raw pork cubes which essentially just boils the meat, I first fried up 4 thick meaty pork chops in olive oil and butter, resulting in added caramelized flavor. Proceeded with the recipe and let it all simmer for a good hour and a half. The result, tender pork chops which are fall-off-the bone tender. Comforting dish served over fluffy mashed potatoes.
Very good and plentiful, especially for an ice storm day. I was quite dubious about the sauerkraut, but it adds a nice texture and isn't overpowering.
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