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🍽️ Autumn Red Cabbage Stew

570 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• beef goulash 750 g
• oil 3 tbsp
• salt pinch
• pepper, black ground pinch
• paprika, sweet pinch
• wheat flour, Type 405 1 tbsp
• beer 250 ml
• vegetable broth 250 ml
• marjoram, dried pinch
• red cabbage, fresh 0.5 pc.
• carrots 2 pcs.
• pears 1 pc.
• potatoes, mostly waxy 800 g
• butter 2 tbsp
• sugar pinch

Instructions

1. 1. Halve the onions and peel off the outer layers. Cut the vegetable into small cubes.
2. 2. Rinse the meat under running water. Then pat it completely dry with kitchen paper.
3. 3. Heat the oil in a large pot.
4. 4. Fry the meat in portions until well-browned. Ensure it turns golden brown on all sides for about 3 to 4 minutes.
5. 5. Season the meat with salt, pepper, and paprika powder.
6. 6. Add the chopped onions to the pot. Sauté them for 1 to 2 minutes.
7. 7. Sprinkle flour over the mixture and stir well.
8. 8. Deglaze the mixture with beer and broth.
9. 9. Add marjoram. Bring the sauce to a boil.
10. 10. Simmer the stew covered for about 60 minutes.
11. 11. Cut the red cabbage into quarters and remove the hard core.
12. 12. Cut the red cabbage into thin strips.
13. 13. Rinse the cabbage strips and let them drain.
14. 14. Peel the carrots and cut off the ends.
15. 15. Cut the carrots into small cubes.
16. 16. Wash the pear and cut it into quarters.
17. 17. Remove the core of the pear.
18. 18. Cut the pear into cubes as well.
19. 19. Peel the potatoes and wash them.
20. 20. Cut the potatoes lengthwise into quarters.
21. 21. Add the potatoes, red cabbage strips, carrots, and pears to the pot.
22. 22. Simmer the stew for another 20 minutes.
23. 23. Season the dish with salt, pepper, and a pinch of sugar.
24. 24. Stir 2 tablespoons of butter into the stew.
25. 25. Serve the finished dish. Enjoy your meal!

Nutrition per serving

• kcal: 570
• Protein: 40 g · Fett/Fat: 27 g · Carbs: 45 g