Cabbage goulash casserole in the style of Stadtfurter with mashed potatoes

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 8
  • 1.7 kg Beef (from the leg)
  • 1 Vegetable Onion
  • 1 (30 g) Bag of mixed mushrooms
  • 200 g streaky smoked bacon
  • 3-4 Tbsp Oil
  • 1 (approx. 1.8 kg) Head white cabbage
  • 500 g Krakow sausage
  • 2-3 TABLESPOONS Tomato paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Sugar
  • 1 can(s) (850 ml) mild wine sauerkraut
  • 2 kg Potatoes
  • 400 ml Milk
  • 100 g Butter
  • 1/4 collar flat leaf parsley
  • 150 g Fresh cream
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Klecks Crème fraîche

Directions

  1. 1

    Wash the meat, dab dry and cut into bite-sized cubes. Peel and roughly dice the onion. Pour 500 ml boiling water over the mushrooms. Finely dice bacon. Heat the oil in a large roasting pan, add the meat and fry thoroughly while turning. Meanwhile clean, wash and cut cabbage into eighths and cut out the stalk. Cut cabbage into strips.

  2. 2

    Cut sausage into slices. Pour mushrooms into a sieve. Collect mushroom water. Chop mushrooms finely. Add bacon to the meat and fry briefly. Add onion, mushrooms and sausage and fry briefly. Add tomato paste and stir in. Season with salt, pepper, paprika and sugar. Add sauerkraut and cabbage, deglaze with mushroom water and 500 ml water, bring to the boil, cover and braise over medium heat for about 1 1/4 hours. In the meantime peel and wash the potatoes and cook in salted water for about 25 minutes. Heat milk and butter. Wash parsley, shake dry, put a leaf aside for garnishing. Cut the rest of the parsley into fine strips.

  3. 3

    Season with salt, pepper, paprika and sugar. Add sauerkraut and cabbage, deglaze with mushroom water and 500 ml water, bring to the boil, cover and braise over medium heat for about 1 1/4 hours. In the meantime peel and wash the potatoes and cook in salted water for about 25 minutes. Heat milk and butter. Wash parsley, shake dry, put a leaf aside for garnishing. Cut the rest of the parsley into fine strips. Drain the potatoes, mash them with a potato masher and let the crème fraîche and milk-butter mixture run in. Season to taste with salt and nutmeg. Mix the cabbage casserole once again and season with salt, pepper, sugar and paprika. Arrange the cabbage goulash casserole in a bowl. Add a dash of crème fraîche and sprinkle with paprika and parsley. Garnish with parsley leaf. Add mashed potatoes

  4. 4

    Drain the potatoes, mash them with a potato masher and let the crème fraîche and milk-butter mixture run in. Season to taste with salt and nutmeg. Mix the cabbage casserole once again and season with salt, pepper, sugar and paprika. Arrange the cabbage goulash casserole in a bowl. Add a dash of crème fraîche and sprinkle with paprika and parsley. Garnish with parsley leaf. Add mashed potatoes

Categories & Tags

Miscellaneous