So, what’s the difference between a traditional Hungarian Goulash and this recipe, Transylvanian Goulash is a dish that breaks all the “gulyas” rules.
First, where a standard goulash/gulyas always contains cubed beef that is slow-cooked, the core ingredients in Transylvanian Goulash are pork and sauerkraut – a massive departure from a standard Hungarian Goulash. This creamy-textured dish is popular in Romania and throughout Eastern Europe, and is an easy way to bring the flavors of the region home to your kitchen!
½ pound pork center-cut chops or pork loin, cut into 1″ dice
½ pound sauerkraut, drained and rinsed well
1 small onion (4 – 5 ounces), chopped
2 cloves fresh garlic, minced
1½ cups pork, chicken or vegetable broth
⅓ cup tomato sauce
1 tablespoon olive oil
1 tablespoon hot Hungarian paprika
¾ teaspoon caraway seeds
Salt, to taste
Ground, black pepper, to taste
Sour cream, 1 tbsp to garnish
Fresh parsley, chopped for garnish
In a small saucepan, heat the oil over medium heat; add the pork, season with salt and pepper and brown on all sides.
Remove pork to the side.
Next, add the onion and garlic and a little more oil to the hot saucepan, season with salt and pepper and sauté until the onion is soft and a bit caramelized.
Layer the onion/garlic mixture, the pork cubes, and the sauerkraut into a small (2-quart) slow-cooker, alternating layers.
Combine the broth, salt, paprika, caraway seeds, and tomato sauce; pour over the pork. Cover and cook on “high” for 10 – 12 hours with the lid cocked to allow the sauce to reduce.
Serve the goulash in wide bowls with a dollop of sour cream and garnished with a sprinkling of chopped parsley, if you like.
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