John Myers
Goulash with Apple
The perfect goulash with apple recipe with a picture and simple step-by-step instructions.
- 1 Vegetable onion
- 2 Bay leaves
- 250 g Goulash beef
- 250 g Goulash pork
- 2 tsp Mustard medium hot
- 1 tsp Dried marjoram
- 250 ml Vegetable broth hot
- 2 Apple boskop
- 1 tbsp Oil
- 0,5 tbsp Sugar
- 2 tsp Butter
- 2 tsp Food starch
- Water
- Salt and pepper
- 50 ml Whipped cream
- 0,5 bunch Parsley
- Preheat the oven to 220 degrees. Cut the vegetable onion into fine strips and place in a casserole. Spread the bay leaves on top.
- Cut the pork and beef into small pieces, place in a bowl, mix well with the mustard, marjoram, salt and pepper. Distribute the meat on the onions. Add the hot vegetable stock to the meat in the casserole. Cover and simmer in the hot oven on the lowest rack for about 1 hour.
- Then remove the lid and stew open for another 30 minutes. In the meantime, peel, quarter and core the apples and cut into 1.5-2 cm wide wedges. Heat the oil in a pan and sauté the apple wedges briefly. Add the sugar and butter and allow to melt, turning the apples every now and then so that they caramelize.
- Stir the starch in a little cold water until smooth. Bring the goulash to the boil with the cream. Stir in the starch and bring to the boil again. Season with salt and pepper. Roughly chop the parsley. Arrange the goulash with apples on plates and serve sprinkled with the parsley. Boiled potatoes or mashed potatoes go well with this.
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