Goulash at csangò
Instructions
Cut into small cubes not too small 500 g of beef shoulder pulp and Brown in 60 g of lard with 2 sliced onions.
Season with salt and pepper, a pinch of cumin and 1 clove of chopped garlic.
Stir and add hot water, cover, lower the heat and cook for an hour and 15 minutes.
Combine 300 g of blanched and sliced cabbage and cook for another 30 minutes.
Drizzle with 4 tablespoons Creme Fraiche and serve hot.
Ingredients and dosing for 4 persons
- 500 g of pulp of beef shoulder
- 60 g of lard
- 2 sliced onions
- Salt
- Sweet paprika
- 1 pinch of cumin
- 1 clove of chopped garlic
- Hot water
- 300 g of blanched and sliced cabbage
- 4 tablespoons of creme fraiche