Leek goulash

Ingredients for 4 servings:

• 1 kg goulash, mixed
• 3 large onions
• 500 ml beef broth (strong broth)
• 3 stalk(s) leeks
• 1 tbsp clarified butter
• 50 ml cream or Cremefine
• 6 grains of allspice
• 2 bay leaves
• salt and pepper
• Paprika powder
• 1 tbsp cornstarch or sauce thickener, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

similar to Szeged goulash, but with leek

Cut the meat into bite-sized pieces. Roughly dice the onions and wash the leek thoroughly, then slice into rings. Brown the meat in clarified butter until crisp, add the onions, and when the onions are lightly browned, braise the leek. Top up with stock and seasonings. Be careful with the salt, as the stock is already salty. Simmer everything for about 40 minutes, stir in the cream, and season to taste. If desired, add more water and/or thicken with starch or a sauce thickener. Floury potatoes go very well with this dish. Tastes even better reheated the next day!