Goulash and vegetable pot

Ingredients for 4 servings:

• 200 g onion(s)
• 2 bunch soup vegetables
• 300 g beef goulash
• 300 g pork goulash
• 2 tbsp clarified butter
• 1 tbsp paprika powder, sweet
• 1 ½ liters of meat broth
• 1 ½ tbsp caraway seeds
• 1 tbsp thyme, dried
• 500 g carrot(s)
• 500 g white cabbage
• 500 g potatoes, waxy
• 1 tbsp horseradish
• 1 tbsp parsley, flat, finely chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

also suitable for diabetics

Finely dice the onions and soup vegetables. Finely chop the meat. Brown the meat, onions, and soup vegetables in batches in a large pot until well browned. Transfer everything to a pot and season with salt and pepper. Sprinkle with paprika, pour in the meat broth, and add the caraway and thyme. Cover and simmer the goulash for about 45 minutes. Meanwhile, cut the carrots into 2 cm long pieces and the white cabbage into strips. Dice the potatoes and add everything to the goulash. Simmer for another 20 minutes. Season the goulash with horseradish (you can also omit it), salt, and pepper. Garnish with parsley to serve. The goulash can easily be prepared a day in advance.