Heidschnucke goulash with cranberries, Jerusalem artichoke, Kenya beans and peas

Ingredients for 2 servings:

• 400 g goulash (Heidschnucken goulash)
• 60 g bacon, streaky and smoked
• 1 tbsp oil (rapeseed oil)
• 1 onion(s), roughly diced
• 1 garlic clove(s), diced
• 100 ml wine, red, dry
• 200 ml stock (Schnucken or lamb stock)
• 2 sprigs rosemary
• 2 sprigs of thyme
• 50 g cranberries, dried
• 400 g Jerusalem artichoke (variety ‘Red Zonenkugel’)
• 100 g beans (Kenya beans, haricots verts)
• 100 g peas, petits pois (frozen)
• 1 tbsp butter
• salt and pepper
• 2 tsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bacon and fry in a roasting pan over medium heat. Add the rapeseed oil, increase the heat, and sear the goulash all over, stirring occasionally. Add the onion and garlic and fry. Deglaze with red wine, reduce slightly, then pour in the stock and bring to a boil. Reduce the heat, tie the rosemary and thyme into a bunch, and add it to the pan. The goulash should simmer gently for about 90 minutes. After 75 minutes, sprinkle the dried cranberries into the goulash and let it simmer for the last 15 minutes. Their sweetness adds an interesting touch to the strong meat flavor. Mix cornstarch with 2 teaspoons of water and use to thicken the goulash. Season with pepper and salt. Remove the bunch of herbs before serving. In the meantime, peel the Jerusalem artichoke tubers and steam them in a little water for about 15-20 minutes until tender. Jerusalem artichokes were long forgotten, but are now becoming more common in markets and supermarkets. Jerusalem artichokes came to Europe over 400 years ago and were a popular and valuable winter vegetable until they were replaced by potatoes. They resemble potatoes and can be prepared in the same way. Natural medicine has primarily discovered this tuber as a remedy for obesity and diabetes. Cook the beans for six minutes and the peas for one minute, then plunge into ice-cold water, drain well, and dry with kitchen paper. Melt the butter in a pan, heat the beans and peas, toss well, and season with salt and pepper. Arrange the goulash with the Jerusalem artichoke tubers and vegetables decoratively on plates.