Beef goulash with sauerkraut
Description
Serve the dish hot with whole boiled potatoes, garnished with sour cream and slices of green pepper. It's best to use the cut of meat with a good layer of fat, as this will give a rich flavor. The meat can be stewed in a cauldron or in a heavy-bottomed pot.
Instructions
- 1
Step 1
1. Rinse and trim the beef cheek. Remove excess fat and cut into 3 cm pieces, then season with salt and pepper.
- 2
Step 2
2. Heat a thick-walled pot with vegetable oil. Place the meat in a single layer and sear on both sides for 5 minutes until a brown crust forms, then transfer the meat to another container.
- 3
Step 3
3. Peel and finely chop the onion and garlic. Wash and chop the chili pepper, carrot, and bell pepper. Place the onion and garlic in a kazan, cover with a lid, and cook over low heat for 10 minutes. Remove the lid, add the chili pepper, bell pepper, and carrot, and cook until the onion is sautéed.
- 4
Step 4
4. Add vegetable broth, paprika, cumin, bay leaf, and meat to the cauldron. Cover with a lid and simmer over low heat for 45 minutes, until the meat becomes tender.
- 5
Step 5
5. Rinse the sauerkraut lightly and drain. When the meat becomes tender, add the sauerkraut and rice to the pot, season with salt to taste, and cook for 30 minutes.
- 6
Step 6
6. Serve the dish with sour cream, boiled potatoes, and garnish with slices of pepper.