Szeged goulash with white cabbage

Ingredients

Directions

1. 1

   First I soak the mushrooms for about 30 minutes in 1/2 l hot water. I dab the meat dry and cut it into cubes. Peel and dice the onion. Dice the bacon as well

2. 2

   Then heat the oil in a large frying pan and fry the meat in it in portions. Besides I clean and wash the cabbage, cut it into strips and the sausage into slices

3. 3

   Then drain the mushrooms - collect the mushroom water - and chop finely

4. 4

   All the meat I put in the roasting pan with the bacon cubes. Then I add onion, mushrooms, sausage, cabbage and sauerkraut and braise everything. Stir in tomato paste and season with salt, pepper, sweet paprika and 1 pinch of sugar. Add mushroom water and 1/2 l water. Bring to the boil once and braise covered for about 1 1/4 hours.

5. 5

   Just before serving, quickly wash and chop the parsley. I season the goulash with salt, pepper, sugar and paprika. Serve with mashed potatoes and crème fraîche

6. 6

   Drink: cold beer or juice