Vegetable Goulash Stew

Ingredients

• 600 g Beef Goulash
• 2 onions
• 400 g waxy potatoes
• 2 carrots
• 250 g cabbage
• 2 tbsp Rapeseed oil
• 1 tbsp paprika powder
• 1 tsp Caraway seeds
• 1 tsp dried thyme
• 600 ml beef stock
• Salt
• Pepper
• 3 sprigs parsley

Instructions

1. 1.

   Wash and pat the meat dry. Peel and dice the onions, potatoes, and carrots; slice the cabbage into strips.

2. 2.

   Heat 1 tablespoon of oil in a pot over high heat. Brown the meat in batches on all sides for about 3 minutes. Remove from the pot and set aside.

3. 3.

   Add the remaining oil to the pot and sauté the onions, carrots, and potatoes over medium heat for 3 minutes. Season with paprika, caraway, and thyme. Return the meat to the pot, pour in the beef stock, season with salt and pepper, add the cabbage, and simmer gently for about 1½ hours, stirring occasionally.

4. 4.

   Season the stew with additional salt and pepper. Wash, dry, and shake off excess water from the parsley; tear into small pieces and use as a garnish before serving.