Polish Goulash Recipe

1 large head cabbage (about 1½ pounds total), coarsely chopped
2 pounds ground chuck
Two 14-ounce cans stewed tomatoes
1 medium onion, chopped
1 medium green bell pepper, chopped
One 8-ounce can tomato sauce
½ teaspoon garlic powder
1 teaspoon salt, or to taste
¼ 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 1½ hours, or until flavors blend.

Serves 8

Tips From Our Test Kitchen: Flavors are at their peak if the goulash is allowed to stand for at least 30 minutes before serving.