Goulash with butter-fried cabbage


4¼ oz. butter
2 yellow onions
2 garlic cloves
2 red bell peppers
7½ oz. celery root
30 oz. chuck roast
14 oz. crushed tomatoes
¾ cup water
1 tbsp tomato paste
1 tbsp dried oregano
1 tbsp paprika powder
1 tsp onion powder
1 tbsp caraway seeds
1 pinch cayenne pepper
1 tsp salt
¼ tsp ground black pepper
Butter-fried cabbage
30 oz. green cabbage
4¼ oz. butter
salt and pepper
For serving
1 cup sour cream or mayonnaise
1⁄6 oz. fresh parsley, chopped (optional)


1Dice onions, bell peppers and celery in half-inch sized pieces. Heat half of the butter in a frying pan and fry until the vegetables are golden. Add minced garlic and stir.
2Put in a large thick-bottomed pot or pan. Add tomato paste, crushed tomatoes, water and spices. Bring to a boil, then lower to medium heat and let simmer.
3Meanwhile, cut the meat into inch-sized pieces and fry in the remaining butter until it has turned a nice color. Salt and pepper. Add to the pan with the vegetables and stir.
4Boil for at least two hours on low heat. Stir occasionally. Add more water if needed. Salt and pepper to taste towards the end.
5If you're using a slow cooker: place all ingredients, except for water, in the cooker. Cook for 8 hours on low or 4 hours on high.
6Shred the green cabbage finely with a sharp knife, a mandolin slicer or in a food processor. Fry in butter until the cabbage is golden. Lower the heat towards the end and add spices to taste.
7Serve the goulash with freshly fried cabbage and a dollop of sour cream or mayonnaise.

Helpful Hints:

Time 2 Hours 20 Minutes
8 Servings
For a quicker cooking time, start with a more tender cut of meat. Goulash made with lamb can be delicious, too!

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