Transylvania Goulash - cooking recipe

Ingredients

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

Preparation

Heat the olive oil in a large non-stick pan at a medium heat.
Add garlic and cook for several minutes.
Add the chicken and pork and cook (stirring frequently) for 5 minutes.
Add the paprika, pepper, salt and onion powder and stir.
Add the onion, green onion and cook for 2 minutes.
Add the mushroom soup and stir until a smooth sauce is formed.
Add the sauerkaut, stir until mixed.
Add the chicken broth and stir until integrated.
Cover and turn down the heat to minimum and simmer for 2 hours.
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).
Bring the sauce to a boil, reduce heat and add the paste, by teaspoonfuls, stirring vigorously until the desired thickness.
Serve hot over gnocchi or egg noodles.