Summary

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

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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.