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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Trim any excess fat from the pork shoulder and cut it into 1-inch cubes. Season the cubes with salt and black pepper.

Step 2

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.

Step 3

Peel and thinly slice the onions. Mince the garlic cloves.

Step 4

In the same pot, reduce the heat to medium and add the sliced onions. Sauté for 5-7 minutes until softened and lightly golden.

Step 5

Stir in the minced garlic, sweet paprika, and optional hot paprika. Cook for 1 minute to bloom the spices.

Step 6

Add the tomato paste and cook for 2 minutes, stirring frequently.

Step 7

Return the browned pork to the pot and pour in the beef broth. Stir well to combine.

Step 8

Add the sauerkraut, bay leaves, and caraway seeds. Bring the mixture to a gentle boil.

Step 9

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.

Step 10

Taste the goulash and adjust the seasoning with additional salt or pepper if needed.

Step 11

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

Serving size	2925.8 grams (2925.8g)

Amount per serving	% Daily Value*
Calories	3072

Total Fat 194.70g	250%
Saturated Fat 77.80g	389%
Polyunsaturated Fat 18.80g
Cholesterol 932mg	311%
Sodium 9543mg	415%
Total Carbohydrate 84.60g	31%
Dietary Fiber 26.40g	94%
Total Sugars 41.20g
Protein 244.60g	489%

Vitamin D 17IU	84%
Calcium 877mg	67%
Iron 23mg	127%
Potassium 5737mg	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.

Source of Calories

Fat: 57.1%

Protein: 31.9%

Carbs: 11.0%