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Goulash with Savoy Cabbage Recipe

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This recipe for Goulash with Savoy Cabbage is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup dried mushrooms
1 dab of butter
1 onion (finely chopped)
1 Kg Stewing Meat (beef, chicken, pork...which ever you prefer) I would use beef or chicken
salt and pepper
1/2 or 3/4 (depending on size) a head of Savoy cabbage - use dark and light coloured leaves
1 cup of creme fraiche
1cup of red wine
2 packages of Knorr gravy
(I like the Aus Jus and the Green Pepper Corn best - for this I'd use Aus Jus)
Potatoes
Directions:
Directions:
1. Soak mushrooms in 1/2 cup water for at least 15 minutes .

2. Melt butter in a pressure cooker, add meat and season with salt and pepper, add onions and brown together from all sides.
Add mushrooms and water and red wine and cook the meat for about 15 minutes in the pressure cooker.

3. While the meat is cooking, wash the cabbage well and cut into small pieces.

4. Add Knorr mixes and follow package directions, adding the right amounts of water (keep in mind that you've added mushroom water and 1 cup of red wine when making your calculations).

5. When you're happy with the flavour and consistency of your gravy, add cabbage and cook for and additional 15 minutes. Stir in the creme fraiche and serve with cooked potatoes,
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you don't have a pressure cooker, cook your meat for about 1.5 hours. The pressure cooker helps to speed up cooking time and your meat always comes out tender. I love my pressure cooker and wouldn't want to be without one.

 

 

 

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