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Csango Goulash (Csángó gulyás)

Csángó gulyás is a wonderfully balanced Hungarian Goulash in the style of the Csángó people. Loaded with fall-apart tender beef and sauerkraut with a smattering of rice in a vibrant broth that's seasoned with sweet paprika, this Goulash is perfect on a cold winter day.

Course Entree, Soups & Stews
Cuisine Best, Eastern European
Level Intermediate
Main Ingredient Beef
Diet Low Sugar
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings


  • 650 grams beef cheeks
  • 2 teaspoons vegetable oil
  • 270 grams onion (~1 large onion, finely chopped)
  • 14 grams garlic (~2 large cloves, finely minced)
  • 50 grams Anaheim peppers (chopped)
  • 6 cups vegetable stock
  • 1 tablespoon paprika
  • 1 teaspoon caraway seed
  • 1 bay leaf
  • 50 grams long-grain rice
  • 680 grams sauerkraut (lightly rinsed)
  • sour cream (to serve)


  1. Trim the beef of any excess fat and and then cut into 1.5-inch cubes. Season generously with salt and pepper.
  2. Heat the vegetable oil in a dutch oven or other heavy bottomed pot over medium heat and then add the beef in a single layer. Brown on one side (4-5 minutes) and then flip and brown the other side. When the beef is browned, transfer to a bowl and set aside.
  3. Turn down the heat and then add the onions and garlic to the pot. Cover and let the onions steam until tender (about 10 minutes). Remove the lid, add the peppers and then saute until the onions are browned.
  4. Add the vegetable stock, paprika, caraway and bay leaf, cover with a lid, and then let the beef cheek simmer over medium-low to low heat until it starts to get tender (about 45 minutes).
  5. Drain and lightly rinse the sauerkraut. When the beef is almost tender, add the rice and sauerkraut to the Goulash. Cook until the sauerkraut and rice are tender (about another 30 minutes). Adjust salt to taste and serve with sour cream and dumplings, or boiled potatoes.