Cabbage Goulash with Beetroot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium onion (s)
- 1 clove garlic
- 600 g beef, from the topside
- 3 tablespoon oil, neutral
- salt
- Pepper, black, freshly ground
- 2 tablespoon paprika powder, noble sweet
- 600 g sauerkraut
- 1 teaspoon caraway seeds
- 1 lemon (s), untreated, the zest it
- 300 ml meat broth
- 150 g beetroot, (cooked)
- 120 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel and slice the onions. Peel the garlic and chop in to fine slithers. Wash the meat, pat dry and cut into 3 cm cubes.
- Heat the oil and sauté the onions until translucent. Add the meat, sear it all over, season with salt and pepper. Sprinkle the paprika on top and roast while stirring.
- Pour in the meat stock and simmer for about 70 minutes over low heat.
- Then add the sauerkraut with garlic, cumin and lemon peel, bring to the boil and simmer for another 20 minutes.
- Cut the beetroot into small cubes and mix with the crème fraîche into the goulash. Season with salt and pepper.
- Potatoes or dumplings or just crispy farmer`s bread go well with it.
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