Oriental Beef Goulash with Bulgur and Yoghurt Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), red
- 2 eggplant (s)
- 400 g tomato (s)
- 50 g prunes
- 50 g dried fruits (apricots)
- 1 kg beef goulash
- 2 tablespoon rapeseed oil
- 4 tablespoon tomato paste
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ cumin
- 4 clove (s)
- 1 bay leaves
- 2 clove (s) garlic, pressed
- salt and pepper
- 200 g bulur
- 0.5 teaspoon ½ turmeric
- 3 stalks mint
- 150 g yourt, 3.5% fat
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Cut 3 onions into wedges. Wash and dice 2 eggplants and 400 g tomatoes. Cut 50 g each of dried plums and apricots into small cubes. Pat the goulash dry.
- Heat 1 tablespoon of oil in a saucepan and fry half of the goulash in it for about 6-8 minutes and remove. Heat 1 tablespoon of oil in the roasting set and repeat the process with the rest of the goulash. Fry the onion wedges and aubergine cubes in the roasting dish for about 5 minutes. Add 4 tablespoons of tomato paste and roast for about 3 minutes. Add the tomatoes, apricot and plum cubes with the meat and deglaze with 800 ml water. Season the goulash with cinnamon, cumin, cloves, garlic, bay leaves and 1 teaspoon salt. Stew with the lid on at a low temperature for about 3 hours.
- Cook 200 g bulgur according to the package instructions in salted water with 1/2 teaspoon turmeric.
- For the topping, wash and chop 3 stalks of mint. Mix 150 g yogurt with mint and 1 teaspoon lemon juice and season with salt.
- Season the goulash with salt and pepper and serve with bulgur and mint yoghurt as a topping.
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