Transylvanian Goulash Creamy Sauerkraut

This Transylvanian goulash is the ultimate cool-weather comfort dish—slow-simmered pork becomes meltingly tender, tangled with silky sauerkraut and finished in a creamy, tangy sauce. I always look forward to that rich aroma filling the kitchen as it bubbles on the stove. My family’s roots are Hungarian and we grew up eating sauerkraut in many forms, but this is the recipe that makes everyone gather around the table.

I still remember the first time I made this goulash for my parents—they said it tasted like childhood Sunday dinners in their village and always ask for it during the holidays.

Ingredients

• Vegetable oil or lard: for rich flavor and traditional base choose fresh oil or high-quality lard for best results
• Large onion: finely chopped builds sweetness and depth pick a fresh heavy onion with shiny skin
• Garlic cloves: minced boosts flavor and aroma select firm cloves with no green sprouts
• Pork shoulder or pork stew meat: cubed for tender juicy pieces use meat with a little fat and marbling
• Sweet paprika: gives signature color and sweet warmth look for Hungarian or Spanish paprika with a deep red hue
• Caraway seeds (optional): classic spice for East European dishes use whole seeds if you love the flavor
• Salt: enhances all the other ingredients use kosher or fine sea salt and season carefully
• Black pepper: adds gentle heat use freshly ground for best taste
• Chicken or beef broth: brings all the flavors together go for low-sodium stock or homemade if possible
• Sauerkraut: rinsed and drained for tang and texture look for refrigerated kraut with only cabbage and salt in the ingredients
• Sour cream: delivers creaminess and a tangy finish choose thick full-fat sour cream for best texture
• Flour: thickens the final sauce all-purpose works perfectly fresh flour gives smooth results
• Bay leaf: infuses gentle herbal notes use a whole leaf then discard before serving
• Chopped fresh parsley: for a burst of color and freshness make sure it is bright green and perky

Step-by-Step Instructions

Sauté the Base:

Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook gently for five to seven minutes stirring often until the onion turns golden and soft. Add the minced garlic and sweet paprika. Stir for about thirty seconds just until you notice a burst of aroma. This step builds the flavor so do not rush it.

Brown the Pork:

Add the cubes of pork to the pot spreading them in a single layer. Let the pieces brown on all sides turning as needed. When lightly browned sprinkle on the salt black pepper and caraway seeds if you like their flavor. Browning brings out deep savory notes in the meat.

Simmer the Stew:

Pour in the chicken or beef broth and add the bay leaf. Increase the heat until you see a gentle boil then immediately turn it down to low. Cover the pot and let the goulash simmer undisturbed for forty minutes. This makes the pork become fork-tender and melds all the flavors.

Sauerkraut Time:

Remove the lid and gently stir in the sauerkraut. Let the whole pot cook uncovered for fifteen to twenty minutes so the kraut mellows and blends with the rich base.

Creamy Finish:

In a small bowl whisk together the sour cream and flour until it is velvety smooth. This makes it easier to stir in. Add this mixture to the goulash and stir well. Let the pot simmer for another five minutes so the sauce thickens and turns satiny.

Finish and Serve:

Take out the bay leaf. Taste and adjust salt or pepper if needed. Spoon into bowls and scatter with fresh parsley so each serving looks as inviting as it tastes.

Save

Sour cream is my favorite part—it pulls the whole dish together with an irresistible tang. My grandmother always stashed an extra spoonful of sour cream on top for anyone who wanted it and I still do the same when dishing it up for my kids.

Storage Tips

Leftovers keep well for up to four days in the fridge. Store in a covered glass or ceramic container to avoid absorbing fridge odors. This goulash also freezes like a dream—just leave off the fresh parsley garnish until serving. It will taste even richer after a night resting.

Ingredient Substitutions

If you do not have pork shoulder boneless country-style ribs or pork loin work in a pinch just keep an eye on cooking time. Chicken thighs can also be used for a lighter take. Greek yogurt makes a good stand-in for sour cream if you prefer less fat or want extra tang. For a low-carb version try thickening with a bit of cornstarch instead of flour.

Serving Suggestions

Serve this goulash with boiled or mashed potatoes which soak up the sauce beautifully. Crusty rye bread is fantastic for dipping and sopping. You can also pair it with a crisp cucumber salad or lightly pickled vegetables for a refreshing side.

Cultural Origins

Transylvanian goulash is a regional cousin of classic Hungarian goulash but it stands out for its sour-savory balance and creamy finish. This dish comes from a part of Europe where cabbage and pork are kitchen staples, especially in winter. I love that every version is a little different depending on a family’s traditions.

Recipe FAQs

→ Can I use beef instead of pork?

Yes, beef stew meat works as an alternative, though pork offers a more traditional taste and tenderness.

→ Should I rinse the sauerkraut before adding?

Rinsing is recommended to balance the acidity of the sauerkraut and prevent the dish from being overly tart.

→ Is caraway essential?

No, caraway is optional, but it adds a subtle earthy flavor that complements the sauerkraut well.

→ How can I make the sauce thicker?

Mixing flour with sour cream before adding helps thicken the sauce and deliver a silky texture.

→ What garnishes work best?

Chopped fresh parsley offers freshness and color; a sprinkle of extra paprika also enhances presentation.

→ Can leftovers be reheated?

Absolutely. This dish reheats well and flavors deepen after a day. Reheat gently on the stove or microwave.