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Cream Goulash with Parsley Potatoes and Snow Peas

5 from 8 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 26 kcal

Ingredients
 

For the goulash:

  • 800 g Beef goulash, diced
  • 4 tbsp Sunflower oil
  • 200 g Onions, brown
  • 6 m.-g Tomatoes, fully ripe
  • 2 Tomato peppers, red
  • 2 tbsp Celery stalks, fresh or frozen
  • 2 small Chillies, green
  • 4 medium sized Cloves of garlic, fresh
  • 2 medium sized Bay leaves, dried
  • 400 g Water
  • 2 Pinches Black pepper from the mill
  • 1 pinch Nutmeg
  • 1 tbsp Oregano, dried
  • 12 g Beef broth, granular
  • 100 g Sour cream
  • 2 tbsp Cornstarch (Maizena)
  • 2 tbsp Paprika powder, red, sweet
  • 4 medium sized Cloves of garlic, fresh
  • 2 tbsp Madeira spiced wine
  • 2 tbsp Pepper and salt to taste

For the potatoes:

  • 8 medium sized Potatoes, waxy
  • 30 g Unsalted butter
  • 6 tbsp Parsley leaves, fresh or frozen
  • 2 Pinches Salt

For the vegetables:

  • 300 g Snow peas
  • 1 medium sized Carrot yellow
  • 20 g Unsalted butter
  • 1 tsp Chicken broth, Kraft bouillon
  • 1 tbsp Madeira spiced wine

To garnish:

  • 1 tbsp Sesame seeds white
  • 1 tbsp Flowers and leaves

Instructions
 

Fry the meat:

  • Heat a medium-sized pan, add 2 tablespoons of the sunflower oil and let it get hot. Brown the pieces of meat well on all sides in 2 portions. Remove from heat and place in a 3 liter casserole with a lid.

Prepare the ingredients:

  • Peel the onions and slice them into thin rings. Lightly brown the rings with the remaining sunflower oil and add to the meat. Wash the tomatoes, remove the stalk, peel, quarter, core, cut in half crosswise and add to the meat. Wash the red tomato peppers, remove the stem and seeds, cut into small cubes and add to the meat. Wash the fresh, thin celery stalks, cut across into 3 mm wide rolls and add to the meat. Wash the chillies, quarter them crosswise, add to the meat with the grains and without the stems. Cap the garlic cloves at both ends, peel them and press them into the meat.

Season and simmer:

  • Add the ingredients from bay leaves to beef broth and simmer for 120 minutes with the lid on, stirring occasionally. Cap, peel and squeeze the garlic cloves at both ends. Mix the remaining ingredients for the goulash homogeneously and add to the simmering goulash 10 minutes before the end.

The potatoes:

  • In the meantime, peel the potatoes, quarter them lengthways and thirds crosswise. Cook in salted water until cooked. 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 in.

The vegetable:

  • Wash the snow peas and the carrot, cap at both ends. Remove any threads on both sides of the snow peas. Large pods cut in half across. Peel the carrot and slice it into bite-sized sticks. Briefly sear the vegetables in the melted butter. Deglaze with 2 tablespoons of water and the wine and simmer for 4 minutes with the lid on until al dente.

Garnish and Serve:

  • Distribute the finished goulash and the side dishes on the serving plates, garnish and serve warm.

Nutrition

Serving: 100gCalories: 26kcalCarbohydrates: 2.3gProtein: 0.3gFat: 1.8g
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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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