Goulash with cabbage in a pot
Of course, this goulash can be cooked in the usual way, on the stove, but, cooked in a pot, it turns out to be incredibly tasty, because vegetables and meat are mutually exchanged juices and flavors.
600 grams of beef
300 g fresh cabbage
200 g sauerkraut
Salt, ground black pepper, paprika, allspice, bay leaf
Wash beef and cut into medium pieces. Brighten in oil from all sides, sprinkle with paprika and pepper.
At the bottom of the pot lay out a layer of sauerkraut. Add laurel, allspice.
Top roast beef.
Add water to slightly cover the meat. Salt
Cover the pot and place it in the maximum heated oven.
Onion fry in the fat left over from roasting meat.
Add carrots and pass.
Cabbage chop and lay out to the vegetables. Fry for 10 minutes, stirring. Salt
Remove the pot after 30 minutes.
Lay the cabbage stew, close and place in the oven for 20 minutes.
Then remove, cover with slices of tomato and place in the oven for another 10 minutes.
Stir goulash. Serve with mashed potatoes or other potatoes in any form, sprinkled with herbs.