Gulyás, or goulash, is considered the national dish of Hungary. Here we take a right turn into Romania, where at the heart of its mountainous landscape is the long-ago mysterious region of Transylvania, where a similar dish makes the most of a tangy addition of sauerkraut that’s soothed with a large spoonful of sour cream. No matter the origin, a paprika-spiked goulash is a favorite one dish stew that transcends the borders of Eastern Europe.   

Instructions

  1. Melt 1 tablespoon butter in a large deep skillet over medium-high heat. Add the caraway seeds; sauté for about 1 minute or until fragrant. Add the onion, green pepper, and garlic; season with salt and pepper. Sauté about 6 minutes or until tender. Remove from pan to a plate.

  2.  6 minutes or until browned. Lower the heat; stir in paprika. Cook and stir 1 minute.

  3. Return the vegetables to the chicken in the pan. Stir in the wine; bring to a simmer. Cover and cook about 15 minutes.

  4. Add the sauerkraut; simmer 5 minutes longer. Stir in sour cream until well blended. Serve stew over egg noodles or Nockerln.

Tips

Poppy Seed Nockerln: Cream together ¼ cup butter, 1 egg, 6 tablespoons milk, 1 teaspoon coarse salt, and ½ teaspoon poppy seeds with a wooden spoon. Add 1 cup flour, a quarter cup at a time, beating until smooth. Bring a large pot of salted water to a low boil. Drop batter, a small spoonful at a time, into the water—adding no more than a single layer on top of the water at a time. Cook for 4 to 5 minutes; lift from water with a slotted spoon and place in a shallow dish. Repeat until all the batter is used.