Polish Goulash

  • Yield 8 servings

"I don't spend a lot of time in my kitchen on Christmas Day or New Year's Day, so I fix a pot of this goulash with some kind of hot bread. This is a recipe from my grandmother."


1 large head cabbage (about 1 1/2 pounds total), coarsely chopped
2 pounds ground chuck
2 (14-ounce) cans stewed tomatoes
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (8-ounce) can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste


  1. Bring 10 cups water to a boil in a Dutch oven. Add the cabbage, return to a boil, reduce the heat, and simmer, covered, until tender-crisp, 3 to 5 minutes. Drain the cabbage in a colander; shake off excess liquid.
  2. Heat a large skillet over medium-high heat. Add the ground chuck and cook until browned, stirring frequently. Drain on paper towels, if desired.
  3. Return the cabbage to the Dutch oven. Add the beef, onion, bell pepper, tomato sauce, garlic powder, salt, and black pepper; mix well. Bring to a boil, reduce the heat, cover tightly, and simmer 11/2 hours, or until flavors blend.

—Trudie Muncy, Wheatland, Mo.




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