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Goulash with parsley roots

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Ingredients for 4 servings:

  • 750 g goulash, half and half
  • 100 g bacon, streaky
  • 600 g shallot(s)
  • 200 g parsley root(s)
  • 2 cloves garlic
  • Salt
  • Spice mix (goulash spice)
  • Paprika powder
  • Caraway seeds
  • marjoram
  • Cayenne pepper
  • Oil, for frying
  • 750 ml broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Brown the meat in hot oil in a casserole dish, then add the finely diced bacon. Finely dice the shallots and parsley roots and add them. Pour in enough stock to just cover the contents of the pot and simmer the goulash over low heat for about 90 minutes. Season to taste with spices. Add more liquid if needed. The shallots add a nice creaminess; if you prefer a thicker sauce, you can stir in a thickener.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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