Viniferia`s Cabbage Goulash
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 beef (beef, cut into bite-sized pieces)
- 600 g sauerkraut, fresh
- 3 large onion (s), roughly dice
- 3 clove (s) garlic, chopped
- 0.25 liter ¼ red wine, drier
- 2 tablespoon tomato paste
- 3 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon, leveled cayenne pepper
- 1 liter beef broth
- 1 cup sour cream
- salt
- pepper
- Pork lard, for frying
Print Recipe
Pin Recipe Instructions
- Let the lard get very hot in a roasting pan. Sear the meat in 2-3 portions, season with salt and pepper (park in a bowl), then fry the onion cubes and add to the meat. Also brown the sauerkraut in lard, dust with paprika, add tomato paste and meat and onion mixture, stir and deglaze with red wine. Add the garlic and simmer with 2 cups of water or stock. Let the goulash simmer for at least 2 hours, occasionally adding a little water or broth. Stir in a mug of sour cream before serving.
- We like to eat mashed potatoes as a side dish. Also very tasty with dumplings.
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