When I read what Mary wrote about Transylvania, I was reminded of my six week trip throughout Europe back in the late 70's (yeah, I'm no Spring Chicken, anymore...) I traveled throughout Germany, Austria, Hungary and Romania-- and I did spend time in Transylvania. I even visited "Dracula's Castle", which was really the castle of Count Vlad-- a very evil person, indeed. I loved the food, too because I am fond of paprika--so this recipe intrigued me. As far as trusting your opinions of recipes-- well, Mary, I'm not going to argue with you on that! After all, I made your Wasabi & Honey Glazed Salmon which was both healthy and delicious! I bookmarked the recipe and I made this right before Christmas.
So, that bowl of soaking sauerkraut? Drain it, and squeeze out the excess water. Perfect.
That just sounded good, but I'd bet this would be good with egg noodles-- or even white or brown rice.
Austrian Goulash recipe, the best. But, I liked this "Transylvanian" version. The pork was very, very tender!
TASTING NOTES: This is a very easy recipe to make. If you don't particularly like sauerkraut, I think you'll change your mind. I sure did! The next time I make this, I will probably take the time to sear the meat, first. That takes a lot more work and patience, but somehow I think it might give the sauce an ever deeper flavor. I will let you know! The recipe is great, just as it is, though. You can skip adding the tomato paste, but I'm glad that I did.
Thanks, Mary, for inspiring to make this recipe. We loved it! If you haven't visited "One Perfect Bite", please do so. Her photos are beautiful, and she is equally lovely and very talented about cooking and baking. I am a big fan of hers!
The recipe is at the bottom of this post. If you are receiving my recipes via email, please click on the blog name (in blue) and jump to my post to print or view the recipes. Thank you!
From my kitchen to yours,