Mango beef goulash

Ingredients for 4 servings:

• 500 g beef goulash, cut into cubes of approximately 2.5 x 2.5 cm
• 500 ml chicken broth
• 1 large onion(s), red
• 1 large mango(s), diced
• 1 tbsp tomato paste
• 1 shot of mango juice or mango nectar
• 1 cup peas, frozen
• Sea salt and pepper
• Ginger
• Chili salt from the mill or sambal oelek
• Soy sauce
• some coconut oil or other oil
• possibly spring onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

deliciously light

In a large pot, fry the chopped onion with the coconut oil (alternatively, rapeseed oil, etc., is also possible). Then add the tomato paste and fry. Next, fry the beef goulash until hot and deglaze with the broth. Season with salt and pepper, and simmer with the lid on for 60 minutes over medium heat. Now add the mango cubes and simmer for another 15 minutes. Finally, add the frozen peas and let them simmer for another 5 minutes. Season with a dash of mango juice, a few turns of chili salt (alternatively, sambal oelek), and a pinch or 3 cm of finely grated ginger. Finish with the soy sauce and finally top with some finely chopped spring onion. Serve hot. I served about 250g of brown rice as a filling side dish. Rice or glass noodles would also taste great with it.