John Myers
Goulash with Spring Vegetables
The perfect goulash with spring vegetables recipe with a picture and simple step-by-step instructions.
- 750 g Pork goulash
- 1 Onion
- 1 tbsp Clarified butter
- 400 ml Vegetable or meat broth
- 1 tbsp Flour
- 2 tsp Lemon juice
- Salt pepper
- 1 pinch Sugar
- 3 tsp Starch
- 100 ml Cream for cooking
- 1 medium size Kohlrabi or 2 small ones
- 3 Carrots
- 0,5 bunch Flat leaf parsley
- Peel the onion and cut into cubes. Peel the kohlrabi, cut into slices first, then into sticks. Peel, wash and slice the carrots.
- Heat the butter lard in a saucepan. Sear the meat in it, dust with flour, add the onion and fry for another 3-4 minutes, turning. Deglaze with vegetable or meat stock and simmer with the lid on for about 25 minutes.
- Then add the prepared vegetables and cook for another 10-15 minutes. Season the goulash with salt, pepper, sugar and lemon juice or season to taste.
- Mix the cornstarch with a little water and use it to thicken the sauce. Stir in the cream until it comes to a boil.
- Finely chop the parsley and stir into the goulash.
- Arrange the goulash with rice or pasta of your choice on plates and serve.
- Mixed green salad tastes good with it.
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