Stewed sauerkraut with pork and sour cream in a pan

It is sauerkraut that will make goulash unique! I have reviewed many culinary recipes for Transylvanian goulash. Despite the simplicity of the recipe, it is quite natural that changes appear in the composition and proportions of ingredients. A little more, a little less – it’s not so important. For example, changes in the amount of sauerkraut in a recipe are quite natural. Because we are talking specifically about sauerkraut (emphasize the word sauerkraut). And it is not always possible to prepare food solely by weight or volume. Of course, we take into account that the cabbage may be a little sour and will change its quantity in proportions. But the main thing is that in the preparation of the original Transylvanian goulash, sauerkraut is involved, and not fresh.