John Myers
Contents
show
Ingredients
- 1,15 kg Boiled beef
- 2 tbsp Butter
- 2 tbsp Sunflower oil
- 2 tbsp Sunflower oil
- 4 Garlic cloves
- 4 Garlic cloves
- 1 Red chilli pepper approx. 25 g
- 1 Red chilli pepper approx. 25 g
- 1 Onions approx. 700 g
- 1 Onions approx. 700 g
- 6 tbsp Tomato paste
- 6 tbsp Tomato paste
- 3 tsp Sweet paprika
- 3 tsp Sweet paprika
- 3 tsp Mild curry powder
- 3 tsp Mild curry powder
- 3 tsp Hot rose paprika
- 3 tsp Hot rose paprika
- 3 tsp Whole caraway seeds
- 3 tsp Whole caraway seeds
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Pepper
- 1 tsp Sambal oelek
- 1 tsp Sambal oelek
- 1 bottle Red wine 750 ml
- 1 bottle Red wine 750 ml
- 2250 ml Hot water
- 2250 ml Hot water
- 2 Red bell pepper approx. 300 g
- 2 Red bell pepper approx. 300 g
- 2 Carrots approx. 300 g
- 2 Carrots approx. 300 g
- 300 g Waxy, small potatoes
- 300 g Waxy, small potatoes
- 2 cups Plucked parsley
- 2 cups Plucked parsley
- 1 Cooking cream 250 g
- 1 Cooking cream 250 g
- 100 ml Milk
- 100 ml Milk
- 100 g Creme fraiche Cheese
- 100 g Creme fraiche Cheese
- 1 tbsp Sweet soy sauce
- 1 tbsp Sweet soy sauce
- 2 tsp Sugar
- 2 tsp Sugar
- 1 tsp Sweet paprika
- 1 tsp Sweet paprika
- 1 tsp Beef broth instant
- 1 tsp Beef broth instant
- Parsley for garnish
- Parsley for garnish
Instructions
- Parry / clean the beef (here boiled beef), remove the layer of fat and cut into small cubes. Peel and finely dice the garlic cloves. Clean / core, wash and finely dice the chilli pepper. Peel and dice the vegetable onion. Peel the peppers with a peeler, clean, wash and cut into small diamonds. Peel the carrots with the peeler, cut in half and cut into small pieces. Peel, wash and dice the potatoes. Wash parsley, shake dry and pluck. Heat butter (2 tbsp) with sunflower oil (2 tbsp) in a large, tall saucepan and fry the beef cubes vigorously. Add diced garlic cloves, diced chilli pods and diced vegetable onion and sauté. Stir in tomato paste (6 teaspoons) and season with sweet paprika (3 teaspoons), mild curry powder (3 teaspoons), hot rose paprika (3 teaspoons), whole caraway (3 teaspoons) and sambal oelek (1 teaspoon). Fry everything briefly and deglaze / pour over the red wine (750 ml). Let everything boil for about 30 minutes with the lid on, fill up with hot water (2250 ml) and cook for another 30 minutes. The potato cubes, pepper diamonds. Add the carrot pieces and 2 bay leaves and cook for another 20 minutes. Remove the bay leaves and add / fold in the plucked parsley (2 cups), pour in the cooking cream (250 g), crème fraîoche (100 g) and milk (100 ml) and sprinkle with sweet soy sauce (1 tbsp), sugar (2 teaspoons), Season to taste sweet paprika (1 teaspoon) and instant beef broth (1 teaspoon). When the guests arrive, warm up the Hungarian-style goulash stew and garnish hot with parsley and serve with a baguette.
Nutrition
Serving: 100gCalories: 108kcalProtein: 21.5gFat: 2.4g
