Cream goulash with parsley potatoes and snow peas

Ingredients for 4 servings:

• 800 g beef goulash, diced
• 4 tbsp sunflower oil
• 200 g onion(s), brown
• 6 m.-large tomato(s), fully ripe
• 2 tomato peppers, red
• 2 tbsp celery, stalks, fresh or frozen
• 2 small chili peppers, green
• 4 medium-sized garlic cloves
• 2 small bay leaves
• 400 g water
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp oregano, dried
• 12 g beef broth powder
• 100 g sour cream
• 2 tbsp cornstarch
• 2 tbsp paprika powder, sweet
• 3 tbsp Madeira
• e.g. salt and pepper
• 8 m.-large potatoes, waxy
• 30 g unsalted butter
• 6 tbsp parsley leaves
• 4 pinches of salt
• 300 g snow peas
• 1 m.-sized carrot(s)
• 20 g butter, unsalted
• 1 tsp chicken broth powder
• 2 tbsp Madeira
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Spicy Waldburger-style goulash served with potatoes and vegetables.

Heat a medium-sized pan, add 2 tablespoons of sunflower oil, and let it heat through. Brown the meat pieces in two batches on all sides. Remove from the heat and place in a 3-liter covered casserole dish. Peel the onions and slice them into thin rings. Lightly brown the rings in the remaining sunflower oil and add to the meat. Wash the tomatoes, remove the stems, peel them, quarter them, and halve them crosswise, and add to the meat. Wash the red tomato peppers, remove the stems and seeds, cut them into small cubes, and add to the meat. Wash the fresh, thin celery stalks, slice them crosswise into 3 mm wide rolls, and add to the meat. Wash the chili peppers, quarter them crosswise, and add them to the meat with the seeds and stalks. Trim both ends of the garlic cloves, peel them, and press them into the meat. Add everything from the bay leaves to the beef broth and simmer with the lid on for 2 hours, stirring occasionally. Trim both ends of the garlic cloves, peel, and squeeze the juices. Mix the remaining goulash ingredients together and add to the simmering goulash 10 minutes before the end. In the meantime, peel the potatoes, quarter them lengthwise and then cut them into thirds crosswise. Cook in salted water until tender. Drain the water, add the butter, and toss the potato pieces in the melted butter. Just before serving, add the parsley leaves and salt and mix. Wash the snow peas and carrot, trimming both ends. Remove any strings from the snow peas. Halve large pods crosswise. Peel the carrot and slice into bite-sized sticks. Briefly sauté the vegetables in the melted butter. Add the chicken stock powder and deglaze with 2 tablespoons of water and the wine. Cover and simmer for 4 minutes until al dente. Divide the finished goulash and side dishes between serving plates, garnish, serve warm and enjoy.