Recipe Cabbage Goulash Recipe
Recipe - Cabbage Goulash Recipe
INGREDIENTS:
●1 pound bulk pork sausage
●1 pound ground beef
●1 large onion, chopped
●1 can (28 ounces) diced tomatoes
●1 can (6 ounces) tomato paste
●2 tablespoons cider vinegar
●1 tablespoon chili powder
●1 teaspoon garlic powder
●1/4 teaspoon crushed red pepper flakes, optional
●10 cups shredded cabbage
Hundreds of 5-Star Reviews!! Famous Traditional Irish Beef Stew Recipe
There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.
Irish Stew is one amazing stew. You already know that anything simmered for hours is bound to be delicious. But this... this is the stew you've always dreamed of. It's the one I make when I have guests over and want to truly impress them!
The key ingredient that gives Guinness Stew its rich flavor and deep color is Guinness Beer. And don't worry, the dish doesn't taste like beer at all! It transforms into a savory sauce that is absolutely mouthwatering. Plus, all the alcohol cooks out, so you won't be left with any boozy taste. Adding bacon to the stew is optional, but it definitely adds extra flavor. So go ahead and indulge if you'd like. Either way, you're in for a truly special stew. Try this delicious dish and comment how do you like it! Have a delicious day! ????????????
INGREDIENTS:
2 tbsp Olive oil
2lb / 900g beef
Season with salt and black pepper
2 garlic cloves
2 onions
6 oz / 170g bacon
2 carrots
2 celery stalks
3 tbsp flour
14.9 oz / 440ml Guinness Beer
3 tbsp tomato paste
3 cups / 750 ml broth
2 bay leaves
1 tsp thyme
???? Knives I used in this video -
INSTRUCTIONS:
1. Start by cutting the beef into big chunks, approximatelly 4-5cm.
2. Heat oil in a heavy-bottomed pot (cast iron dutch oven) over high heat. Add the beef in batches and brown it well on all sides. Sprinkle salt and pepper over the beef. Once browned, transfer the beef onto a plate and repeat with the remaining batch of beef.
3. Lower the heat to medium. Cook the garlic and onion for about 2 minutes until they start to soften. Then, add the bacon and continue cooking until the bacon is browned.
4. Stir in the carrot and celery, and cook for a few more minutes.
5. Add the flour to the pot and stir for 1 minute to cook off the flour.
6. Pour in the Guinness, broth and tomato paste. Mix well to ensure the flour dissolves completely. Add the bay leaves and thyme.
7. Return the beef and any accumulated juices back into the pot. The liquid level should just cover the ingredients.
8. Cover the pot and lower the heat to a gentle simmer. Let it cook for 2 hours until the beef is tender. Then, remove the lid and simmer for an additional 45 minutes, or until the beef easily falls apart and the sauce has reduced and thickened slightly.
Serve the beef and Guinness stew with pasta, mashed potatoes or whatever you like. Enjoy!
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Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!
Bigos is considered to take the origin from Poland but it is no less popular and favorite in Lithuania, Ukraine and Belarus. The recipes of bigos cooking, as of many old recipes, have their features. Here we offer to cook a Polish style bigos. In this recipe two forms of white cabbage are used at once – fresh and sauerkraut. Traditionally bigos is cooked in extra amount as it does not lose its quality during warming up. This dish is served as a rule in the same cookware it was cooked in. It is recommended to each time warm up the whole amount at once in the same pot it cooked in, not just one eating amount. It is believed that each time the dish is warmed bigos «matures» and its flavors become even better. Bigos is stored up to 7 days in a refrigerator and 6 months in a freezer. You won’t regret the time spent for cooking bigos all because this meal is not just a tasty, very tasty!
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• fresh white cabbage – 35oz | 1 kg
• sauerkraut – 3 lb | 1,3 kg
• dried mushroom – 1 oz | 40 g
• pork boneless meat – 28 oz | 800 g
• smoked bacon – 10 oz | 300 g
• smoked sausage – 10 oz | 300 g
• 2 bulb onions
• dry red wine – ¼ cup | 150 ml
• 10 peppercorns
• 5 allspice berries
• 10juniper berries
• 4 cloves
• 2 bay leaves
• honey – 1 tbsp
• ground black pepper – 1 tsp
• salt – to taste
• vegetable oil – 4 tbsp
✅ You will need:
• stockpot ≥4,5 l
• pan
• bowl
• carving board
???? Preparation:
1. Pour the dried mushrooms with the warm water and leave for a night, then wash thoroughly under running water and filter the mushroom juice it was soaking in. If you got big mushrooms, cut them into thin strips.
2. Add 2 tbsp of vegetable oil into a stockpot and lay out the fresh cabbage cut into thin strips.
3. Fry the cabbage for 5 minutes over medium heat.
4. Add the sauerkraut and prepared mushrooms with its filtered juice into the stockpot, cover with a lid and braise over low heat for an hour stirring occasionally.
5. Heat a pan over low heat with 2 tbsp of vegetable oil and fry the pork meat cut into small pieces on all sides until golden for about 10 minutes over low heat.
6. Add the fried meat into the stockpot with the cabbage and stir, add the cloves, juniper berries, peppercorns, allspice berries and bay leaves, keep braising for an hour more over low heat.
7. Fry the chopped bacon in the pan for 5 minutes over low heat.
8. Add the chopped up bulb onion and fry for 3 minutes over low heat until golden.
9. Add the sliced sausage into the pan and fry for 2 minutes more over low heat.
10. Lay the fried bacon, sausage and onion into the stockpot, add the red wine, honey and ground black pepper and simmer over low heat for 1 hour.
11. Salt to taste.
12. Off the heat and cool the bigos.
13. When serving warm up the bigos and serve hot to the table.
14. Store extra amount of bigos in a refrigerator up to one week and half a year in a freezer. It becomes better in this case.
❗️Advices:
1. It is recommended to cook bigos beforehand, a couple of days till serving date. A genuine Polish bigos becomes better when warmed up.
How to Make Goulash | Get Cookin' | Allrecipes.com
In this video, learn how to make Allrecipes' goulash recipe! Featuring a flavorful mix of beef, tomatoes, garlic, Italian herbs, and more, this goulash is sure to satisfy your cravings. Nicole makes this recipe easy to follow with step-by-step instructions plus helpful tips, tricks, and hack. And, with leftovers that can be stored in the fridge for up to three days, this dish works great for meal prep.
#Allrecipes #Classic #Goulash #SlowCooker #GetCookin #Food
Read the article and get the recipes here:
00:00 Introduction
00:05 How to Make the Beef Base
00:55 How to Make the Sauce
1:24 How To Cook Pasta
2:05 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Classic Goulash | Get Cookin' | Allrecipes.com
Bigos - Polish Hunter's Stew Recipe
Learn how to make a Bigos recipe! A Polish hunter's stew featuring bacon, beef, pork, and sausage. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Bigos recipe!
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