Transylvania Goulash

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“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.”
2hrs 35mins

Ingredients Nutrition


  1. Heat the olive oil in a large non-stick pan at a medium heat.
  2. Add garlic and cook for several minutes.
  3. Add the chicken and pork and cook (stirring frequently) for 5 minutes.
  4. Add the paprika, pepper, salt and onion powder and stir.
  5. Add the onion, green onion and cook for 2 minutes.
  6. Add the mushroom soup and stir until a smooth sauce is formed.
  7. Add the sauerkaut, stir until mixed.
  8. Add the chicken broth and stir until integrated.
  9. Cover and turn down the heat to minimum and simmer for 2 hours.
  10. 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).
  11. Bring the sauce to a boil, reduce heat and add the paste, by teaspoonfuls, stirring vigorously until the desired thickness.
  12. Serve hot over gnocchi or egg noodles.

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