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Csángó Goulash

Ingredients for 4 servings:

1 large onion,
3 tbsp oil,
500 g beef shoulder or shin,
1 tsp quality ground red paprika,
2 cloves garlic or 1 heaped tsp Univer garlic paste,
1 tsp ground cumin,
500 g sauerkraut,
4 tbsp rice,
1 tsp Univer Red Gold mild,
half a tsp Univer Red Gold spicy or Erős Pista,
2 green peppers,
200 ml sour cream,


Peel and finely dice the onions and fry in oil in a saucepan until transparent. Cut the meat into 2 cm cubes, add to the onions and fry while stirring until it whitens. Dust with the paprika and season with the crushed garlic, or garlic paste, and cumin. Add a little water, season with salt, cover and braise on a low heat for about 1.5 hours until tender.
If too sour rinse the cabbage and cut into shorter lengths. Add to the meat together with 1.5 litres of water and bring to the boil.

Pour in the rice and season with the two paprika pastes and the cored and quartered green pepper. Cover and simmer on a low heat until tender. Stir occasionally and replace evaporated stock with water as required. Mix the sour cream with a little of the boiling stock until smooth, thicken the soup with this and finally season.

Preparation time: approx. 2 hours
One serving: 502 kcal
Easy to make.


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