🍲 Hearty Vegetable Goulash Stew

Name: Hearty Vegetable Goulash Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g beef goulash; 2 onions; 400 g waxy potatoes; 2 carrots; 250 g white cabbage; 2 tbsp rapeseed oil; 1 tbsp paprika powder; 1 tsp caraway seeds; 1 tsp dried thyme; 600 ml beef stock; salt; pepper; 3 sprigs parsley

324 kcal · 30 min · 4 servings

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Ingredients

600 g beef goulash
2 onions
400 g waxy potatoes
2 carrots
250 g white cabbage
2 tbsp rapeseed oil
1 tbsp paprika powder
1 tsp caraway seeds
1 tsp dried thyme
600 ml beef stock
salt
pepper
3 sprigs parsley

Instructions

1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. Peel the onions, potatoes, and carrots.
3. Cut the onions, potatoes, and carrots into small cubes or slices.
4. Wash the cabbage and remove the hard cores.
5. Cut the cabbage into thin strips.
6. Heat one tablespoon of oil in a large pot.
7. Fry the meat in batches over high heat for about three minutes on all sides.
8. Remove the fried meat from the pot and set it aside.
9. Heat the remaining oil in the same pot.
10. Sauté the onions, carrots, and potatoes over medium heat for about three minutes.
11. Season the vegetable mixture with paprika powder, cumin, and thyme.
12. Add the fried meat back into the pot.
13. Pour in the beef stock.
14. Season everything with salt and pepper to taste.
15. Add the cut cabbage strips.
16. Let the stew simmer on low heat for about one and a half hours.
17. Stir the stew occasionally to prevent burning.
18. Taste the finished stew and adjust seasoning with salt and pepper if needed.
19. Wash the parsley and shake off excess water.
20. Pluck the parsley leaves from the stems.
21. Garnish the stew with the fresh parsley leaves.

Nutrition per serving

kcal: 324
Protein: 23 g · Fett/Fat: 18 g · Carbs: 17 g