Transylvanian Goulash
Transport your taste buds to the heart of Eastern Europe with this hearty and comforting Transylvanian Goulash. Featuring tender chunks of pork shoulder simmered to perfection in a rich, paprika-infused broth, this dish is elevated by the addition of tangy sauerkraut and aromatic caraway seeds for an authentic, boldly flavored twist. Slow-cooked with sweet onions, garlic, and a touch of tomato paste, each bite delivers a perfect balance of savory and slightly tangy goodness. Finished with a dollop of sour cream and fresh parsley, this goulash is perfect for cozy dinners or hearty entertaining. Ready in under two hours and simple to make, this traditional Hungarian-inspired recipe will become a favorite for fans of soul-warming comfort food.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large yellow onion
- 4 garlic cloves
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika (optional)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 cups sauerkraut
- 2 bay leaf
- 1 teaspoon caraway seeds
- 1 cup sour cream
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes. Season the cubes with salt and black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork cubes in batches and brown them on all sides. Remove the browned pork and set it aside.
Peel and thinly slice the onions. Mince the garlic cloves.
In the same pot, reduce the heat to medium and add the sliced onions. Sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic, sweet paprika, and optional hot paprika. Cook for 1 minute to bloom the spices.
Add the tomato paste and cook for 2 minutes, stirring frequently.
Return the browned pork to the pot and pour in the beef broth. Stir well to combine.
Add the sauerkraut, bay leaves, and caraway seeds. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 75 minutes, stirring occasionally. The pork should become tender and the flavors meld together.
Taste the goulash and adjust the seasoning with additional salt or pepper if needed.
Before serving, remove the bay leaves. Serve the goulash hot, topped with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 9543 mg | 415% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 41.2 g | ||
| Protein | 244.6 g | 489% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 877 mg | 67% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5737 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
