CSÁNGÓ  GULASCH  

 

800 g streaky beef (lower leg or shoulder)
3 tbsp. oil
2 onions
1 tbsp. paprika powder
1 colve of garlic
1 tsp. caraway seeds
500 g sourcrout
250 ml sour cream
60 g rice
salt, pepper
 

 

Pell onions and cut them into rings. Cut beef into cubes. Heat oil and fry onions until translucent. Add paprika powder, caraway sedds, mashed garlic and some water. Bring to the boil. Add beef cubes, stir well and season with salt and pepper. Simmer about 1 hour and 15 minutes covered. Add sourcrout, mix well and simmer 30 minutes more. After 10 minutes add rice.
Fold in sour cream and season to taste with salt and pepper before serve.

  
     
     
 

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