Summary

Ingredients

• 500 g beef oulash, cut into cubes approx. 2.5 x 2.5 cm
• 500 ml chicken broth
• 1 large onion (s), red
• 1 large mango (s), diced
• 1 tablespoon tomato paste
• 1 dash mango juice or mango nectar
• 1 cup peas, frozen
• Sea salt and pepper
• ginger
• Chilli salt from the mill or Sambal Oelek
• soy sauce
• some coconut oil or other oil
• possibly spring onion (s)

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Instructions

1. In a large saucepan, fry the cut onion with the coconut oil (alternatively, rapeseed oil etc. is also possible). Then add the tomato paste and roast.
2. Next, sear the beef goulash and deglaze with the broth. Salt, pepper and simmer on medium heat with the lid closed for 60 minutes.
3. Now add the mango cubes and simmer for another 15 minutes. Finally, the frozen peas are added, which are allowed to continue for another 5 minutes.
4. Now season with 1 dash of mango juice, a few turns of chili salt (alternatively also sambal oelek), 1 pinch or 3 cm of grated ginger. Round off the taste with the soy sauce and finally pour some finely chopped spring onion over it. Serve hot.
5. I served about 250 g brown rice as a side dish. Rice or glass noodles are sure to taste great too.