Transylvanian Goulash Creamy Sauerkraut (Printable Version)
Tender pork and sauerkraut in a rich, creamy sauce for flavorful Eastern European comfort.
# What You'll Need:
→ Stew Base
01 -
2 tablespoons vegetable oil or lard
02 -
1 large onion, finely chopped
03 -
2 garlic cloves, minced
04 -
700 g pork shoulder or pork stew meat, cut into cubes
05 -
1 tablespoon sweet paprika
06 -
1 teaspoon caraway seeds, optional
07 -
1 teaspoon salt, or to taste
08 -
0.5 teaspoon black pepper
09 -
375 ml chicken or beef broth
10 -
1 bay leaf
→ Sauerkraut and Finishing
11 -
2 cups sauerkraut, rinsed and drained
12 -
125 ml sour cream
13 -
1 tablespoon flour
14 -
Chopped fresh parsley, for garnish
# Steps To Follow:
01 -
Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring, until golden and translucent, about 5 to 7 minutes. Stir in garlic and paprika, and cook for 30 seconds until fragrant.
02 -
Add pork cubes to the pot. Cook, turning, until evenly browned on all sides. Season with salt, black pepper, and caraway seeds if using.
03 -
Pour in the broth and add the bay leaf. Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 40 minutes, or until pork is tender.
04 -
Stir sauerkraut into the pot. Continue cooking uncovered for 15 to 20 minutes, allowing flavors to meld.
05 -
In a small bowl, blend sour cream with flour until smooth. Stir this mixture into the stew and simmer for 5 minutes, stirring often, until thickened.
06 -
Remove the bay leaf. Adjust salt and pepper to taste. Serve hot, topped with chopped parsley.
# Notes and Tips:
01 -
For a deeper flavor, prepare the stew a day in advance and reheat gently before serving.