Pork and Sauerkraut Stew
This Transylvanian Goulash Stew has tender bits of pork, seasoned with Paprika and slow cooked with sauerkraut. Served over mashed potatoes or egg noodles, this is a comforting and economical meal that will warm your belly.
When I made this recipe, I was reminded of my six week trip throughout Europe back in the late 70’s (yeah, I’m no Spring Chicken, anymore…) I traveled throughout Germany, Austria, Hungary and Romania– and I did spend time in Transylvania. I loved the food, too because I am fond of paprika–so this recipe intrigued me. Besides, I love a good stew– and when you add paprika and sour cream to the mix– I’m in!
Pork Shoulder is a very affordable cut of meat. The beauty of braising is that you can buy very inexpensive cuts of meat, because it’s going to cook long and slow– which results in very tender meat. The other key ingredient, for this recipe, is sauerkraut. Now, I’m not a big fan of sauerkraut! Of course, I love a good Reuben sandwich, but sauerkraut by itself…. it’s not really my cup of tea (coming from a girl who has strong German roots). However…
…the recipe says to rinse it well, and then soak it in cold water, for about 20 minutes, to reduce the sourness. Sold!
To begin, chopped onion and garlic is cooked, just until tender. The seasoning is paprika, of course– hence “Transylvanian” in the name of the recipe. D’oh! I used a blend of sweet and hot paprika.
We can’t braise without liquid! I used chicken stock, tomato puree and some tomato paste– because I love the richness of it. The sauerkraut is layered on top, followed by the liquid on top. Last add some caraway seeds. I had to go somewhere, so I decided to transfer all of this to a slow cooker. Otherwise, the Dutch Oven goes into an oven at 250F for 3-3 1/2 hours.
I put this on low for 6 hours, and ran my errands in town. By the way, I love these slow cooker liners! They do make cleanup so much easier!
Six hours later, I spooned the pork and solids, with a slotted spoon, back into a big pot. The juices went into a saucepan. Now, for the sauce…
Whisk together flour and heavy cream and added to the sauce. Add all the cooked meat and sauerkraut.
This is where it’s important to taste for any additional seasonings. After a taste, and I added just a little more tomato paste, some kosher salt and some fresh cracked pepper. Even though I used a little hot paprika, it wasn’t too spicy at all!
Because I prefer a thicker sauce, I made a little extra slurry of flour and water. Perfect!
The stew is ready to eat. I whipped up a batch of creamy mashed potatoes to serve with dinner.
That just sounded good, but I’d bet this would be good with egg noodles– or even white or brown rice.
I will always love my mother’s Austrian Goulash recipe, the best. But, I liked this “Transylvanian” version. The pork was very, very tender!
TASTING NOTES: We both loved the texture of the creamy mashed potatoes, with the sauce. Yes, it is very good! Craig had seconds…and, um, so did I! This is a very easy recipe to make. If you don’t particularly like sauerkraut, I think you’ll change your mind. I sure did! The next time I make this, I will probably take the time to sear the meat, first. That takes a lot more work and patience, but somehow I think it might give the sauce an ever deeper flavor. The recipe is great, just as it is, though.
This made a lot of food, so we ended up freezing a few portions for a future dinners, when I need a night off from the kitchen.
Transylvanian Goulash (Pork and Sauerkraut Stew)
Ingredients
- 1 pound sauerkraut drained weight
- 2 tablespoons butter
- 1 cup onion finely chopped
- 1 large garlic clove minced
- Salt
- 2 tablespoons sweet Hungarian paprika or a combination of sweet and hot paprika
- 3 cups chicken broth
- 4 pounds boneless pork shoulder cut in 2-inch cubes
- 1 1/2 teaspoons caraway seeds
- 2 tbsp tomato paste
- 1/4 cup tomato puree or plain tomato sauce
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons flour
Instructions
- Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
- Note: I am a big fan of searing meat, because I think it gives sauces a deeper flavor. While the original recipe didn't say to do this– I plan to sear the pork in some olive oil and then to continue with cooking the onion and garlic and carrying on with the rest of the steps.
- Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.
- Add the garlic, season with salt and cook a minute or two longer.
- Stir in paprika, pour in 1/2 cup of broth and bring to boil.
- Add the pork cubes. Spread sauerkraut over pork sprinkle with caraway seeds. Combine tomato puree, tomato paste and reserved broth, in a small bowl. Mix well and pour over sauerkraut. Bring to a boil.
If using a slow cooker:
- If using a slow cooker, transfer contents of casserole to slow cooker insert. Cover, and cook on high, for 4-6 hours, or until pork is fork tender but still retains its shape.
If using a conventional oven:
- If using a conventional oven, preheat to 250°F. Cover casserole and transfer to the oven. Cook, covered, for 3 to 3 1/2 hours, or until pork cubes are tender but still retain their shape.
To serve:
- When the pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm.
- Transfer the sauce to a 2-quart pan. Set over medium heat. Combine flour, heavy cream and sour cream in a small bowl. Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil.
- Season to taste with salt and pepper. Pour over meat and serve. Pass additional sour cream as a side.
Notes
This is just not fair to scroll through all those delicious photos at this hour of the morning when I'm staring at nothing but oatmeal.
Happy New Year, Debby. I hope it brings you continued health and even more happiness. Thanks so much for the wonderful review of Transylvanian goulash. Hugs…Mary
Debby, I'll say it again…you'd better watch out, because if my Mama meets her maker, my daddy is going to be on your doorstep with roses in hand…:)
Transylvanian Goulash really caught my attention!- LOL;D This does look really comforting and delicious. I also love the ease of using the slow cooker, but find, like you, that searing the meat first makes everything better.
That dish looks awesome to me – added it to my list of will have to try soon dishes.
I grew up eating dishes like goulash, and I always marvel over the huge difference in the recipes. This version sounds wonderful.
Hmmm…there is a way of eating sauerkraut other than the traditional?! ….and I don't mean on a hotdog!
This has potential! I am printing….
This does look good! This is just the kind of dish that warms my body and satisfies my soul.
Debby, your blog posts are wonderful.
Each dish you make looks more amazing than the previous. This sounds fantastic, and I am a sauerkraut fan, I bet Id love this.
Mary has such wonderful recipes, as do you!
I happen to like sauerkraut but only in small doses. This does look so comforting.
Oh, YUMM! It is 19 degrees in NY this morning, and this would be so warming and delicious for a Sunday dinner. The golden red color from the paprika is just beautiful!
Wow! looks great, I think that sauerkraut will be a hard sell in my house, but my mouth is watering.
I love paprika and goulash–this looks amazing. Thanks for sending it to Souper Sundays!
That is a fabulous recipe! Perfect comfort food. Thank you for your post. I enjoy your website. Happy New Year!!!
Boy that looks so delicious. I wonder if you could have done without the cream and flour sauce.
If you cook anything out of your garden, I'd sure love to have you join our Grow Your Own roundup again!
I am going to have to make this, I am into easy these days! Happy New Year!
Oh, I love sauerkraut. That seasoning sounds so wonderful. You've got me hooked.
Years ago a local restaurant served a dish called Transylvania Stew. It was my favorite of all time. But then they shut down and I was devastated. I've been looking for it ever since. Finally you have ended my search. I fixed this for two friends who are gourmet cooks and blew them away. So THANK YOU, THANK YOU, THANK YOU!!
Dear Mary,
What a lovely compliment. I'm so glad that you found the recipe you were looking for. Thanks for reminding me about this recipe. Cooler weather is just around the corner, so this recipe will have a return engagement.