Transylvanian Goulash

5 from 1 vote

Rich pork in a paprika/caraway seed sauce spells delicious. Add a dollop of sour cream and a bit of dill to highlight even more flavour when serving.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Main Course

Cuisine: German

Servings: servings

Calories: 291kcal

Trim any excess fat cap from pork roast. Cut roast in to 1 ½" cubes. Season meat with 1 teaspoon salt and ½ teaspoon pepper.
Heat vegetable oil over medium high heat in a Dutch oven, preferable not non-stick. Add pork cubes when oil is hot. Sear pork about 2 minutes per side in a single layer. You may need to work in batches. Do not disturb pork during the 2 minutes per side. You want it to brown and create a fond on the bottom of the pot. If there is too much juice created during cooking drain it into a large bowl. Surface has to be relatively dry to brown the meat. As pork browns transfer it to the bowl with any juices.
Add the onion, pepper, celery and tomato to the Dutch oven and cook 8 minutes until soft. Return the pork and any juices to the Dutch oven. Add the caraway seeds, garlic and paprika and cook another 2-3 minutes. Add 3 cup water and stir to mix. Bring to a simmer while oven preheats to 325°.
Cook covered 1 hour.
Drain the sauerkraut juices off and add the sauerkraut stirring well. Return to oven uncovered and cook another 30 minutes.
Serve over potatoes or noodles with a dollop of sour cream and a bit of fresh dill for garnish.

Note 1: You can use 2-3 cups of sauerkraut depending on how much you like it or how much goulash you want to end up with.

Nutrition assumes 1 tablespoon sour cream per serving and does not include potatoes or noodles.