Summary

Ingredients

• 500 g oulash
• 500 g carrot (s)
• 1 large onion (s)
• 1 piece (s) ginger (5 cm)
• 1 cup cream
• 1 teaspoon, heaped curry
• salt and pepper
• 0.25 liter ¼ broth
• rosemary
• 1 teaspoon, heaped potato starch
• 2 tablespoons oil
• 1 tablespoon tomato paste
• 0.5 ½ bunch parsley, chopped
• 0.5 ½ bunch chives, cut into rolls
• 1 tablespoon lemon juice

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Instructions

1. Put the oil in a large saucepan and fry the goulash. Peel the onion, cut into cubes and add. Peel the carrots and cut into slices. Peel the ginger and cut into slices. Add the carrots and ginger to the goulash, sprinkle with curry and roast.
2. Add the tomato paste, toast everything briefly and deglaze with the broth. Add a little rosemary and cook. Add the cream. Mix the cornstarch in a little water and bind the goulash with it. Season with salt, pepper and lemon juice.
3. Sprinkle with parsley and chives and serve. Serve with rice or potatoes. Also tastes good without meat.