Hearty Goulash Stew
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g oulash, beef and pork mixed
- 2 onions)
- 2 carrot (s)
- 3 potato (s)
- 1 clove garlic
- 1 kohlrabi
- 0.5 ½ white cabbage
- 1 piece (s) celeriac
- 1 leek
- 1 chilli pepper (s), dried
- 1 veal stock, or beef stock, roast stock
- 1 tablespoon tomato paste
- 200 g beans, reen, frozen
- 200 g peas, frozen
- red wine
- salt and pepper
- meat broth
- Paprika powder
- Spice mix for goulash
- Parsley, chopped
- Chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Quarter the cabbage, remove the stalk, halve again and cut into strips. Cut the onions into small cubes, cut the garlic into small slices. Cut the remaining vegetables into cubes or slices, dice the potatoes.
- Sauté the onions and garlic in a saucepan, add the tomato paste and chilli and briefly brown the beef. Deglaze with a dash of red wine and let it simmer by half. Add salt, pepper and a little goulash seasoning. Pour in the stock and meat stock and simmer for 20 minutes. Then add the pork (I salt and pepper it) and simmer for another 30 minutes. Possibly add more meat stock. Then add the potatoes and the rest of the vegetables and cook for another 20 minutes. Now add the beans and peas, bring to the boil again and let steep for 5 - 10 minutes.
- Add fresh parsley, season to taste, serve and garnish with fresh chives.
- Tastes like a mixture of Pichelsteiner stew and goulash.
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