Goulash with butter-fried cabbage

Tickle your senses with the flavors in this classical Hungarian stew. It’s filled with the savory flavors of pepper, tomato and caraway. Serve it with delicious butter-fried cabbage. Yes, we said it. Butter fried cabbage. OMG.
Tickle your senses with the flavors in this classical Hungarian stew. It’s filled with the savory flavors of pepper, tomato and caraway. Serve it with delicious butter-fried cabbage. Yes, we said it. Butter fried cabbage. OMG.
USMetric
8 servingservings

Ingredients

Goulash
  • 4¼ oz. 120 g butter
  • 2 2 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 2 2 red bell pepperred bell peppers
  • 7½ oz. 210 g celery root
  • 2 lbs 900 g chuck roast
  • 14 oz. 400 g crushed tomatoes
  • ¾ cup 180 ml water
  • 1 tablespoon 1 tablespoon tomato paste
  • 1 tablespoon 1 tablespoon dried oregano
  • 1 tablespoon 1 tablespoon paprika powder
  • 1 teaspoon 1 teaspoon onion powder
  • 1 tablespoon 1 tablespoon caraway seeds
  • 1 pinch 1 pinch cayenne pepper
  • 1 teaspoon 1 teaspoon salt
  • ¼ teaspoon ¼ teaspoon ground black pepper
Butter-fried cabbage
  • 2 lbs 900 g green cabbage
  • 4¼ oz. 120 g butter
  • salt and pepper
For serving
  • 1 cup 240 ml sour cream or mayonnaise
  • 16 oz. 30 g fresh parsley, chopped (optional)

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Dice 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.
  2. Put 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.
  3. Meanwhile, 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.
  4. Boil for at least two hours on low heat. Stir occasionally. Add more water if needed. Salt and pepper to taste towards the end.
  5. If 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.
  6. Shred 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.
  7. Serve the goulash with freshly fried cabbage and a dollop of sour cream or mayonnaise.

Tip!

For a quicker cooking time, start with a more tender cut of meat. Goulash made with lamb can be delicious, too!

One Comment

  1. Margo
    Why do the recipes not show all the ingredients? For example on the goulash recipe it has "2" listed 3 times with no ingredient. I have to look at the instructions to see it's 2 onions, 2 peppers, and 2 celery. Am I the only one with this problem?

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