Summary

Ingredients

• 250 g onion (s)
• 1 kg goulash (pork)
• 4 tablespoon oil
• 1 tablespoon flour
• 1 teaspoon caraway seeds
• 2 bay leaves
• salt and pepper
• 150 ml white wine, drier
• 600 ml vegetable stock
• 600 g savoy cabbae
• 200 g beetroot, cooked
• 1 bunch dill
• 100 g horseradish, fresher
• 150 g crème fraîche
• 2 teaspoons lemon juice

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Instructions

1. Peel the onions and finely dice them. Fry the meat in portions in the hot oil in a large saucepan. Put the whole meat in the pot. Add the onions and sauté briefly. Dust with flour, stir in caraway seeds and bay leaves and season with salt and pepper. Deglaze with broth and white wine, cover and simmer over medium heat for about 1½ hours. Stir occasionally.
2. In the meantime, clean the savoy cabbage and cut into wedges. Cut off the stalk and cut the wedges into fine strips. Blanch the savoy cabbage in salted water for about 2 minutes and rinse. Finely chop the dill except for a twig for the later garnish. Peel the horseradish, grate it finely and mix it with the crème fraiche, dill and lemon juice.
3. When the cooking time is over, stir the horseradish cream into the goulash. Fold in the savoy cabbage and beetroot and let it heat up briefly.
4. Season to taste and serve garnished with dill.
5. Boiled potatoes go well with it.