This easy recipe of goulash came to Russia from Transylvania – from the region of Eastern Europe, which since the days of Bram Stoker and his Dracula is famous as the land of vampires. But don’t be afraid. It is a “peaceful” healthy recipe. Unlikely the real vampires eat such dishes.
- 2.1-2.3 pounds of pork (or 50|50 – pork and beef)
- 2.1-2.3 pounds of sauerkraut
- 1 pound of onion
- 1 cup of sour cream
- 2 cloves of garlic
- 1 teaspoon caraway seeds
- 1 teaspoon dried paprika
- a bunch of dill
- salt, to taste
1. Chop onion, garlic and dill.
2. Rinse sauerkraut and drain it well.
3. Cup pork into small pieces and put them in a stew-pan.
4. Add chopped garlic and onion to your pork and stir well. Then add caraway seeds and dill and stir well again.
5. Pour some water in the stew-pan. Simmer over moderate heat until pork is nearly tender.
6. Stir in sauerkraut and salt, pour some water and return to a boil over medium heat. Simmer, stirring occasionally, until sauerkraut is tender.
7. Stir in sour cream and simmer for 2 minutes. Then set aside.
Goulash in Transylvanian is ready. Serve it hot with sour cream and spring onions.