Beef goulash with red cabbage and mashed potatoes

Beef goulash with red cabbage and mashed potatoes 1
Beef goulash with red cabbage and mashed potatoes 2

Recipe Informations

Category: Meat dish



500.00  g Beef goulash
2.00   Onion
2.00   Garlic cloves
1.00   Carrot
500.00  ml Red wine
1.00   Red cabbage
1.00   Apple
2.00   Carnations
1.00   Bay leaf
20.00  g Honey
125.00  ml Apple Cider Vinegar
3.00   Potato
  Food starch


Preparation time: 90 min

Prepare beef goulash

  • Fry the goulash in oil in a pan.
  • Salt, pepper and add rosemary to the meat.
  • Cut an onion, two cloves of garlic and a carrot into small cubes, add to the meat and fry.
  • Add a tablespoon of mustard, two tablespoons of tomato paste and a soup cube and deglaze with a quarter liter of red wine.
  • Now season well with salt, pepper, hot paprika and sweet paprika.
  • Add a quarter liter of water.
  • Let simmer for an hour until the meat is nice and soft.
  • Tie with cornstarch at the end.

Cook red cabbage

  • Put the oil in the pan and warm it up.
  • Cut the onion into small cubes and sweat in a saucepan.
  • Also add a peeled, sliced ​​apple, two whole cloves, a bay leaf and a tablespoon of honey to the pot.
  • Quarter the red cabbage and cut into strips.
  • Add a quarter of the red cabbage at a high temperature and fry.
  • Deglaze with an eighth liter of apple cider vinegar, so that the red cabbage stays blue.
  • Add the rest of the red cabbage and cook.
  • As soon as the liquid has boiled away, add a quarter liter of red wine.
    If there is not enough liquid, add water or vegetable stock.
  • Season with red currant jelly at the end.
    Salt and pepper to taste.

Prepare mashed potatoes

  • Peel the potatoes and cut into slices.
  • Cook in a little water until they are floury.
  • Then add salt, pepper, a piece of butter and nutmeg.
  • Mash to a pulp with some milk. If necessary, add milk until it is a solid paste.

Author: De Lorenzo Gardinal Benjamin