Goulash with sauerkraut
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1500 g front beef 200 g onion 50 g garlic 20 g ground pepper 2 g paprika 2 g marjoram 2 g ground black pepper 1 g whole allspice 1 g allspice 1 g cumin 1 g bay leaf 100 g plain flour 150 g oil 40 g salt 500 g sauerkraut 300 g sterilised mushrooms
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1. 2. Drain the juices, dust with flour, cover with water and bring to the boil. Pour the strained juice over the meat and season. 3. Braise the cabbage with the chopped mushrooms and add to the finished goulash.
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