Beef Goulash on Mashed Potatoes, Green Asparagus Covered with Butter, Tomato Salad

5 from 5 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 59 kcal


  • 1 kg Beef goulash
  • 1 kg Onion
  • 1 kg Potato
  • 0,5 kg Asparagus green
  • Butter for asparagus, mashed potatoes
  • 100 ml Milk
  • 0,5 kg Tomatoes
  • 1 Paprika
  • 3 Garlic
  • 1 Chili
  • 1 Carrot
  • Basil
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper from the grinder
  • Hot paprika powder
  • Oil for frying
  • 2 Bay leaf
  • 1 tbsp Tomato paste
  • 0,5 Lemon fresh


  • Sear the meat and the finely chopped onions in the hot oil.
  • Chop the paprika, chilli, carrot and garlic into small pieces.
  • Just before the meat is done, add the chopped vegetables and fry for another 5 minutes.
  • Season with salt, pepper, paprika powder, add tomato paste, stir and deglaze with water. Add the bay leaf and cook the goulash until cooked.
  • Peel the potatoes, cut them into wedges or cubes, and cook them in salted water.
  • Clean the asparagus and cook it al dente in salted water with the juice of half a lemon and a piece of butter.
  • Drain the potatoes after they have boiled, add butter (you can also melt it, I do different things, sometimes like that :-)))) and add the hot milk to the potatoes and mash well.
  • Fry an onion in a little oil and add to the mashed potatoes, stir well.
  • Melt the butter for the asparagus.
  • When serving, drizzle the asparagus with butter.

Tomato salad

  • Chop the tomatoes, onions and basil leaves into small pieces. Season with salt and pepper, drizzle with olive oil and balsamic vinegar.


Serving: 100gCalories: 59kcalCarbohydrates: 6gProtein: 4.9gFat: 1.6g
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Written by John Myers

Professional Chef with 25 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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