Gulasch Alla Csangò is a rich and flavorful dish with beef, onions and spices, typical of Hungarian culinary tradition. Slow, long cooking makes the meat tender and tasty. It is served with blanched cabbage and fresh cream.
Cut 500 g of beef shoulder into not-too-small cubes and brown them in 60 g of lard with 2 sliced onions
Season with salt, sweet paprika, a pinch of cumin and 1 clove of chopped garlic
Stir, add hot water, cover, reduce the heat and cook for 1 hour and 15 minutes
Add 300 g of blanched, sliced cabbage and cook for another 30 minutes
Stir in 4 tablespoons of fresh cream and serve piping hot
Casserole
Knife
Store in the refrigerator in an airtight container
Traditional Hungarian dish
Hungary
| 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 |
