Sekelji goulash - Ivana Pešić
Sekelji goulash – ideal for winter days!
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Sekelji goulash - Ivana Pešić
- 500 g of pork
- 500 g of sauerkraut
- 2 onions
- 4 cloves of garlic
- landing
- beaver
- 2 tablespoons of allspice
- Cut the meat into smaller cubes, season with salt and pepper, mix and leave in the refrigerator for half an hour. Stew finely chopped onion, add garlic and meat. Stew until the meat is soft, add allspice and well-drained cabbage. Stew for another half hour. Serve with boiled or mashed potatoes. If you wish, you can cover the goulash with sour cream.
