John Myers
Kassel Goulash
The perfect kassel goulash recipe with a picture and simple step-by-step instructions.
- 500 g Neck of smoked pork, boneless
- 150 g Onions
- 2 Garlic cloves
- 0,25 White cabbage, approx. 250 g
- 1 tbsp Caraway seeds
- 2 tbsp Clarified butter
- Salt pepper
- 1 tbsp Noble sweet paprika powder
- 1 tbsp Hot paprika powder
- 400 ml Vegetable broth
- 0,5 bunch Parsley
- Cut the kasseler into cubes about 2 cm in size, remove any fat and tendons. Cut the onions into very fine strips. Finely chop the garlic cloves. Cut the white cabbage into strips about 2 cm wide. Roast the caraway seeds in a pan without fat for 5 minutes. Heat 1 tbsp clarified butter in a roaster. Sear the meat all over over high heat, season with salt, pepper and remove.
- Fry the onions, garlic and cabbage with 1 tbsp clarified butter. Roast the paprika briefly and deglaze with the vegetable stock. Add the meat and caraway seeds, cover and simmer over a medium heat for 20 minutes.
- Pluck the leaves from the parsley and roughly chop. Season the goulash with salt, pepper and paprika powder. Serve sprinkled with parsley. Boiled or fried potatoes also taste good.
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