Recipe: Sauerkraut Goulash Stewed With Cumin And Pepper On RussianFood.com

Goulash with sauerkraut, stewed with caraway seeds and pepper

Rinse the beef pulp, dry, cut into small cubes, put in a pan with heated lard and fry. Put pieces of meat in refractory clay pots, add onion, peeled and cut into thin half rings, sprinkle with flour, salt, pepper and caraway seeds, pour in a little boiling water and mix well. Place the pots in the oven and simmer at a low boil for half an hour. After that, put finely chopped sauerkraut, put it back in the oven and continue simmering for another 30-60 minutes until the meat is tender. Serve hot. To make the goulash more spicy, you can add a peeled and sliced ​​tomato at the end of stewing.

Products beef 500 r sauerkraut 500 r lard 3 Art. spoons onion 2-3 PCS. flour 1 Art. the spoon ground black pepper 0.5 h. spoons caraway 0.5 h. spoons salt 0.5 h. spoons