Goulash Alla Csangò is a rich and flavorful dish with beef, onions, and spices, typical of Hungarian culinary tradition. Slow and long cooking makes the meat tender and tasty. It is served with blanched cabbage and fresh cream.
Cut 500 g of beef shoulder meat into not too small cubes and brown it in 60 g of lard with 2 sliced onions
Season with salt, sweet paprika, a pinch of cumin, and 1 clove of minced garlic
Stir and add hot water, cover, lower the heat, and cook for 1 hour and 15 minutes
Add 300 g of blanched and sliced cabbage and cook for another 30 minutes
Season with 4 tablespoons of fresh cream and serve very hot
Casserole
Knife
Store in the refrigerator in an airtight container
Traditional Hungarian dish
Ungheria
| Energy (kcal) | 123.18 |
| Carbohydrates (g) | 2.29 |
| of which Sugars (g) | 2.29 |
| Fat (g) | 7.81 |
| of which Saturates (g) | 3.38 |
| Protein (g) | 10.55 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.02 |
