John Myers
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Goulash Pot kuhlmenn
The perfect goulash pot kuhlmenn recipe with a picture and simple step-by-step instructions.
- 800 g Braised beef from the leg
- 3 El Oil – sun + olive
- 2 piece Onion white, great
- 2 piece Garlic cloves – who likes
- 1 tbsp Tomato paste with seasoned vegetables
- 1 tsp Sweet paprika
- 1 tsp Goulash seasonings
- 1 tsp Sea salt from the mill
- 1 tsp Black pepper from the mill
- 400 g Canned tomatoes chopped with basil
- 1 liter Organic vegetable broth
- 1 tsp Baking soda
- 500 g Green beans fresh, broad
- 0,5 tsp Savory spice
- 300 g Waxy potatoes
- 2 piece Small bunch of carrots – splashes of color
- Any cornstarch
preparation
- Parry the beef, rinse, pat dry and cut into bite-sized pieces as desired. Peel the onions and garlic. Quarter the onions and cut into slices, cut the garlic into slices. Remove the stalks and blossoms of the beans, cut diagonally into pieces of your choosing, pulling any threads, rinsing and allowing to drain in the colander. Peel the potatoes, cut them into cubes and add them to the water. Peel the carrots and cut into slices. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a casserole and fry the meat vigorously in portions. Add onions and garlic and sauté. Add tomato paste and sauté. Scatter in the spices, stir and deglaze with the tomatoes. Top up with half the vegetable stock. Add baking soda. Minimize the heat and simmer with the lid on for 60 minutes. Stir every now and then. Then add the beans and savory. Top up with the other half of the vegetable stock and simmer for another 20 minutes. Now add potatoes and carrots and simmer for another 10 minutes. Season again to taste and seed if necessary.
Serving
- Arrange the goulash pot decoratively on preheated soup plates and enjoy.
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