Carrot goulash with ginger and curry cream

Ingredients for 4 servings:

• 500 g goulash
• 500 g carrot(s)
• 1 large onion(s)
• 1 piece(s) ginger (5 cm)
• 1 cup of cream
• 1 tsp, heaped curry
• salt and pepper
• ¼ liter broth
• rosemary
• 1 tsp, heaped potato starch
• 2 tbsp oil
• 1 tbsp tomato paste
• ½ bunch parsley, chopped
• ½ bunch chives, cut into rolls
• 1 tbsp lemon juice

Instructions

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

Pour the oil into a large pot and fry the goulash meat. Peel the onion, dice it, and add it. Peel and slice the carrots. Peel and slice the ginger. Add the carrots and ginger to the goulash, sprinkle with curry, and roast. Add the tomato paste, roast everything briefly, and deglaze with the stock. Add a little rosemary and cook. Add the cream. Mix the cornstarch with a little water and use it to thicken the goulash. Season with salt, pepper, and lemon juice. Sprinkle with parsley and chives and serve. Serve with rice or potatoes. It tastes great without meat too.