Transylvanian Goulash
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…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Advanced
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
Step 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.
Step 3
Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.
Step 4
Add the garlic, season with salt and cook a minute or two longer.
Step 5
Stir in paprika, pour in 1/2 cup of broth and bring to boil.
Step 6
Add the pork cubes.
Step 7
Spread sauerkraut over pork sprinkle with caraway seeds.
Step 8
Combine tomato puree, tomato paste and reserved broth, in a small bowl.
Step 9
Mix well and pour over sauerkraut. Bring to a boil.
Step 10
If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3-1/2 hours, or until pork is fork tender but still retains its shape.
Step 11
If using a conventional oven, preheat to 250 degrees F. Cover casserole and transfer to the oven. Cook, covered, for 3 to 3-1/2 hours, or until pork cubes are tender but still retain their shape.
Step 12
When the pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm.
Step 13
Transfer the sauce to a 2-quart pan. Set over medium heat.
Step 14
Combine flour, heavy cream and sour cream in a small bowl.
Step 15
Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper.
Step 16
Pour over meat and serve. Pass additional sour cream as a side.
Step 17
NOTES: I added 2 Tablespoons of tomato paste to this recipe, which we thought gave the sauce deep depth of flavor. We also served this over creamy mashed potatoes. This freezes really well.
foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
