Turkish Olive Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg goulash (beef)
- 3 tablespoon olive oil
- 100 g olives, small black ones, pickled in oil
- 1 clove (s) garlic, finely chopped
- liters ⅛ white wine
- 1 can tomato paste
- 20 g crème fraîche
- 0.25 liter ¼ water, hot
- 2 teaspoons cornstarch
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- First heat 2 tablespoons of olive oil in a casserole, then fry half the amount of goulash (approx. 500 g) on all sides over high heat and then place on a plate. Now heat another tablespoon of olive oil in the pan and fry the remaining amount of goulash on all sides. Put the seared meat including the gravy from the plate back into the pot and turn down the heat in the pot.
- Note: If the entire amount of meat is cooked off at once, too much juices will come out and the meat will cook.
- Halve the olives, remove the stone if necessary and then quarter. Now add the goulash to the saucepan and stew a little. Add the fine garlic cubes with white wine, tomato paste, pepper, salt and crème fraiche and let everything stew with the lid closed for about 1.5 hours over a mild heat. Finally add the hot water and bind with the cold mixed cornstarch.
- Noodles go well with it.
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