Transylvanian Goulash Soup Recipes

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TRANSYLVANIAN GOULASH (SZEKELY GULYAS)

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 12



Transylvanian Goulash (Szekely Gulyas) image

Steps:

  • Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
  • Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
  • Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams

2 tablespoons lard
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock
2 pounds pork, cubed
2 cups drained sauerkraut
1/2 teaspoon caraway seeds
1/4 cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste

TRANSYLVANIAN GOULASH RECIPE - (4.3/5)

Provided by Foodiewife

Number Of Ingredients 13



Transylvanian Goulash Recipe - (4.3/5) image

Steps:

  • 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 crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3 1/2 hours, or until pork is fork tender but still retains its shape. 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. 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. Note: I added 2 tablespoons of tomato paste to this recipe, which we thought gave the sauce deep depth of flavor. We also served this over creamy mashed potatoes. This freezes really well.

1 pound (drained weight) sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1 large garlic clove, miced
Salt
2 tablespoons sweet Hungarian paprika
3 cups chicken broth
4 pounds boneless pork shoulder, cut in 2-inch cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato puree or plain tomato sauce
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

TRANSYLVANIAN GOULASH

Provided by Sara Dickerman

Categories     dinner, main course

Time 1h45m

Yield Serves 4

Number Of Ingredients 13



Transylvanian Goulash image

Steps:

  • Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Strain well, pressing out all the water.
  • Melt the butter in a 5-quart casserole and add the onion. 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 the paprika, pour in 1/2 cup of the broth and bring to a boil. Add the pork cubes.
  • Spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato purée and the rest of the broth and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point. Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour. Check occasionally to make sure the liquid has not cooked away. Add a little stock or water if needed; the sauerkraut should be moist.
  • When the pork is tender, combine the creams in a mixing bowl. Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Season with salt to taste. Serve in large, wide bowls, accompanied by a side of sour cream.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 40 grams, Carbohydrate 23 grams, Fat 82 grams, Fiber 6 grams, Protein 62 grams, SaturatedFat 34 grams, Sodium 1707 milligrams, Sugar 9 grams, TransFat 0 grams

1 pound sauerkraut, fresh, canned or packaged (note: a 1-pound jar of sauerkraut weighs far less when drained)
2 tablespoons butter
1 cup finely chopped onion
1/4 teaspoon chopped garlic
Salt
2 tablespoons sweet paprika
3 cups chicken broth
2 1/2 to 3 pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato purée
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

TRANSYLVANIAN GOULASH

This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.

Provided by Springbok

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12



Transylvanian Goulash image

Steps:

  • Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
  • Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
  • Add the garlic, season with salt and cook a minute or two longer.
  • Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
  • Add the pork cubes.
  • Spread the sauerkraut over the pork and sprinkle with carraway seeds.
  • In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
  • Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
  • Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
  • When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
  • Serve in large wide bowls accompanied by a side of sour cream.

1 lb sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1/4 teaspoon garlic salt
2 tablespoons sweet paprika
3 cups chicken broth
1 -2 lb boneless pork shoulder, cut in 1 in cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato puree
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

TRANSYLVANIA GOULASH

If this is made correctly, the meat should melt in your mouth. For best taste top with a bit of sour cream and black pepper.

Provided by _Pixie_

Categories     Chicken Breast

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 16



Transylvania Goulash image

Steps:

  • Heat the olive oil in a large non-stick pan at a medium heat.
  • Add garlic and cook for several minutes.
  • Add the chicken and pork and cook (stirring frequently) for 5 minutes.
  • Add the paprika, pepper, salt and onion powder and stir.
  • Add the onion, green onion and cook for 2 minutes.
  • Add the mushroom soup and stir until a smooth sauce is formed.
  • Add the sauerkaut, stir until mixed.
  • Add the chicken broth and stir until integrated.
  • Cover and turn down the heat to minimum and simmer for 2 hours.
  • If the sauce is too runny when you want to serve, mix several tablespoons of cornstarch with enough water to form a thin paste (1-3 times the amount of water as cornstarch).
  • Bring the sauce to a boil, reduce heat and add the paste, by teaspoonfuls, stirring vigorously until the desired thickness.
  • Serve hot over gnocchi or egg noodles.

1/2 lb lean pork, diced in 1 inch cubes
1/2 lb chicken breast, diced in 1 inch cubes
1/4 lb Polish sausage, cut in 1/2 inch pieces
2 cloves garlic, crushed and chopped finely
1 tablespoon olive oil
1 onion, chopped finely
1 bunch green onion, chopped finely
1 cup sauerkraut, drained,rinced and chopped finely
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 can mushroom soup
1 can chicken broth
cornstarch (for thickening if desired)
cooked gnocchi or broad egg noodle

HUNGARIAN GOULASH SOUP

I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13



Hungarian Goulash Soup image

Steps:

  • In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
3 cups beef broth
2 tablespoons paprika
1-1/2 teaspoons salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
1/2 cup sour cream, optional

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