Turnip stew with goulash

Ingredients for 4 servings:

• 500 g horse or beef goulash
• 2 large onions, diced
• 2 tbsp lard or oil
• 1 m.-sized turnip(s) (approx. 1000 g), diced
• 2 carrots, sliced
• 500 g potatoes, diced
• n. B. beef broth
• salt and pepper
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

An old Bergisches dish. The original recipe calls for horse meat, but beef works just as well.

Heat the fat in a large pot and brown the meat (chopped a little smaller if desired) all over. Then add the onions and fry until golden brown. Add the turnip and carrots and braise briefly. Stir in the potatoes and then top up with stock. Everything should just cover. Then simmer on low heat until the meat is nice and tender. Season with salt and pepper. Now you can mash the meat a little with a masher (although we prefer it chunky). Sprinkle the fresh parsley over the meat and serve. If you like, you can of course add a little Maggi. The stew tastes even better the next day.