Csángó gulyás

Last Updated on August 1, 2023

Another recipe for a tasty goulash from Hungarian cuisine made from beef and other ingredients, for example rice, which may seem quite unusual to Czechs in goulash, but in this dish it is really great.

Ingredients:

500 g of rear beef (shoulder, leg) 350 g of sauerkraut 200 g of sour cream 100 g rice 5 dl bone stock 2 pcs garlic cloves 2 pcs white peppers 2 pcs onions sweet red peppers hot red pepper lard cumin salt

Procedure:

Cut beef into larger cubes, drain cabbage, rinse, cut into smaller pieces.

Let the onion fry in the lard, add the cubes of meat, dust with red pepper, salt and vinegar, fry the meat briefly on all sides. Pour in the broth, simmer under the lid for 90 minutes.

Add the chopped, rinsed cabbage and rice, add a little broth, so that everything was submerged, simmer until the meat, cabbage and rice soften. Towards the end of cooking add larger pieces of chopped white pepper, simmer until the pepper is soft, about 5 minutes.

Finish the stew with hot peppers, season with salt.

Recommendation:

Decorate the stew on the plate with a spoonful of sour cream, but it does not have to be.

Note:

Text and photo: D. Marounek