Transylvanian Goulash

Name: Transylvanian Goulash
Yield: Serves 6 to 8
Ingredients: 1 (3 1/2-pound), boneless pork butt roast, trimmed and cut into 1 1/2-inch pieces; , Salt and pepper; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and chopped fine; 2 , celery ribs, chopped fine; 1 , plum tomato, chopped; 3 tablespoons, sweet paprika; 1 tablespoon, caraway seeds; 2 , garlic cloves, minced; 3 cups, water; 2 cups, sauerkraut, rinsed and drained; , Sour cream; , minced fresh dill

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Appears in Cook's Country December/January 2017, Cook's Country TV

Main Courses

Beef

Stews

No vampires were consulted in the making of this Pittsburgh favorite, but we did get some tips from a goulash master.

SERVES6 to 8

TIME1½ hours

has video

WHY THIS RECIPE WORKS

This hearty, brick-colored stew—a close cousin to Hungarian goulash—opts for rich, marbled pork shoulder, rather than beef, as its base. Earthy paprika lent its trademark color and intensity. Browning the chunks of pork in batches developed...

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