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Nilufer's pineapple goulash

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Ingredients for 4 servings:

  • 750 g beef goulash
  • 1 small can of pineapple, in pieces
  • 3 large onions, chopped
  • 1 tsp ginger powder
  • 1 tsp paprika powder
  • 5 tbsp oil
  • n. B. Salt
  • 1 small can of cashew nuts, salted
  • roux, dark

Instructions

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

Recipe from Bangladesh

Brown the goulash and onions in the cooking oil. Season with salt, ginger, and paprika. Deglaze with a little water and simmer for about 1.5 hours. Be careful not to evaporate the liquid, so add a little water every time. During the last half hour, add the pineapple chunks and juice, along with the cashew nuts. Once the meat is cooked, thicken the liquid with a little dark roux. This goes particularly well with rice, but potatoes and noodles also go well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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