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
Oriental Beef Goulash with Bulgur and Yoghurt Topping
Oriental Beef Goulash with Bulgur and Yoghurt Topping

Instructions

  1. 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.
  2. 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.
  3. Cook 200 g bulgur according to the package instructions in salted water with 1/2 teaspoon turmeric.
  4. 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.
  5. Season the goulash with salt and pepper and serve with bulgur and mint yoghurt as a topping.

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