Transylvania Goulash

• 1/2 lb lean pork, diced in 1 inch cubes
• 1/2 lb chicken breast, diced in 1 inch cubes
• 1/4 lb Polish sausage, cut in 1/2 inch pieces
• 2 cloves garlic, crushed and chopped finely
• 1 tablespoon olive oil
• 1 onion, chopped finely
• 1 bunch green onion, chopped finely
• 1 cup sauerkraut, drained,rinced and chopped finely
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 can mushroom soup
• 1 can chicken broth
• cornstarch (for thickening if desired)
• cooked gnocchi or broad egg noodle

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.

lean pork, chicken breast, sausage, garlic, olive oil, onion, green onion, sauerkraut, paprika, black pepper, salt, onion powder, mushroom soup, chicken broth, cornstarch, egg

Taken from www.food.com/recipe/transylvania-goulash-31508 (may not work)