Summary

Ingredients

• 500 g beef, alternatively pork or turkey meat
• 250 g diced ham or diced bacon
• 750 ml water
• 1 cup mustard, hot, approx. 200 ml or less to taste
• 2 large onions
• 4 pickled cucumber (s)
• salt and pepper
• Oil for frying
• 1 small Can / s red cabbage, approx. 300 g, for the variant roulade goulash with red cabbage

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Instructions

1. Cut the meat into bite-sized pieces. Finely dice the onions and pickles.
2. To prepare the simple roulade goulash variant, put the oil in a large pan until the bottom is covered. Heat the oil and fry the meat in the hot oil. Season well with salt and pepper. When the meat is well seared, add the bacon and onion cubes and fry until the onions are translucent. Then put the mustard in the pan, mix everything well and let it fry for about 1 minute over high heat, stirring constantly. Then add the water and the cucumber pieces, stir well and close the pan with a lid. Let the roulade goulash stew for 45 minutes on a low heat, stirring occasionally.
3. The preparation of the variant Roulade goulash with red cabbage differs from the simple roulade goulash in that when water and cucumber pieces are added, the contents of a small can of red cabbage are added to the pan and braised together with the goulash for 45 minutes. Here it may be necessary to add a little more water so that the goulash does not become too thick and possibly burn in the pan. The addition of the red cabbage gives the finished dish a stronger color and an even more aromatic taste.
4. The roulade goulash tastes excellent with potatoes, dumplings, pasta, rice, rolls and white bread or simply pure as a rich goulash soup.
5. Two little tips at the end: The roulade goulash tastes even better if you prepare it in the evening, let it cool down overnight and let it steep and only serve the next day. Try the goulash with the particularly lean turkey meat, it goes perfectly with this dish and takes on the roulade aroma wonderfully.