Units
Ingredients
- 650 grams beef cheeks
- 2 teaspoons vegetable oil
- 270 grams onion (~1 large onion, finely chopped)
- 14 grams garlic (~2 large cloves, finely minced)
- 50 grams Anaheim peppers (chopped)
- 6 cups vegetable stock
- 1 tablespoon paprika
- 1 teaspoon caraway seed
- 1 bay leaf
- 50 grams long-grain rice
- 680 grams sauerkraut (lightly rinsed)
- sour cream (to serve)
Instructions
- Trim the 650 grams beef cheeks of any excess fat and and then cut into 1.5-inch cubes. Season generously with salt and pepper.
- Heat the 2 teaspoons vegetable oil in a dutch oven or other heavy bottomed pot over medium heat and then add the beef in a single layer. Brown on one side (4-5 minutes) and then flip and brown the other side. When the beef is browned, transfer to a bowl and set aside.
- Turn down the heat and then add the 270 grams onion and 14 grams garlic to the pot. Cover and let the onions steam until tender (about 10 minutes). Remove the lid, add the 50 grams Anaheim peppers and then sauté until the onions are browned.
- Add the 6 cups vegetable stock, 1 tablespoon paprika, 1 teaspoon caraway seed and 1 bay leaf, cover with a lid, and then let the beef cheek simmer over medium-low to low heat until it starts to get tender (about 45 minutes).
- Drain and lightly rinse the 680 grams sauerkraut. When the beef is almost tender, add the 50 grams long-grain rice and sauerkraut to the Goulash. Cook until the sauerkraut and rice are tender (about another 30 minutes). Adjust salt to taste and serve with sour cream and dumplings, or boiled potatoes.
Nutrition
Calories 188kcalCarbohydrates 21gProtein 17gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.01gCholesterol 25mgSodium 1761mgPotassium 560mgFiber 5gSugar 6gVitamin A 1099IUVitamin C 22mgCalcium 69mgIron 4mg