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Ramblinrose
Hungarian goulash with coleslaw
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Ingredients
- 2 tablespoon sunflower oil
- 3 onion
- 1 tin can tomato paste
- 1 kilogram beef rib
- 1 kilogram skimmed bovine rag
- 1.5 tablespoon paprika
- 2 teaspoon cumin powder (djinten)
- 0.5 tablespoon caraway seed
- 3 clove garlic
- 3 paprika
- 4 laurel leaf
- 500 milliliters Meat bouillon
- Cornstarch
- 1 winter carrot for the coleslaw
- 500 gram white coal for the coleslaw
- 50 milliliters olive oil for the coleslaw
- 25 milliliters White wine vinegar for the coleslaw
- 25 milliliters lemon juice for the coleslaw
- 1 teaspoon mustard for the coleslaw
- 1 tablespoon honey for the coleslaw
- 3 tablespoon parsley for the coleslaw
- 1 mespoint cumin powder (djinten) for the coleslaw
Directions
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Heat the oil in a frying pan and fry the onion rings 2-3 minutes.
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Put the tomato puree through and cook for another minute. Scoop the meat with the paprika through it and cook lightly brown in 3-4 minutes.
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Add the cumin, garlic, peppers and bay leaves and pour in the stock.
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Stew with the lid on the pan at a low setting for about 2.5 hours until the meat is tender. Check from time to time whether there is still enough moisture in the pan and add a splash of water if necessary.
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In the meantime, mix the ingredients for the coleslaw and put them in the refrigerator.
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Season the goulash with salt and pepper and remove the bay leaves.
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If necessary, bind the moisture with diluted cornstarch.
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Serve with the coleslaw.
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Nice with (silver) rice.
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Nutrition
700Calories
Sodium0% DV0g
Fat65% DV42g
Protein112% DV56g
Carbs7% DV20g
Fiber0% DV0g
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