Silesian Beef and Cabbage Stew (Gulasz wołowy z kapustą śląski)
Gulasz wołowy z kapustą śląski, or Silesian Beef and Cabbage Stew, is a traditional dish from the Silesian region of Poland. This hearty stew is perfect for cold winter days, with tender beef and flavorful cabbage cooked in a rich, savory broth.
Ingredients
- 1.5 lbs beef stew meat, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 head of cabbage, shredded
- 2 carrots, sliced
- 2 potatoes, diced
- 2 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- In a large pot, brown the beef stew meat over medium-high heat.
- Add the chopped onion and minced garlic, and cook until the onion is soft.
- Stir in the shredded cabbage, sliced carrots, and diced potatoes.
- Pour in the beef broth and water, then add the tomato paste and caraway seeds. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the beef is tender and the vegetables are cooked through.
- Adjust the seasoning if needed, then serve the gulasz wołowy z kapustą śląski hot, with crusty bread on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Serving bowls Soup ladle
Serving suggestions
Silesian Beef and Cabbage Stew is best served hot, with a side of crusty bread for dipping into the flavorful broth.
Tips & tricks
For extra richness, you can add a dollop of sour cream on top of each serving before serving.
Cost
$20