John Myers
Ingredients for 4 servings:
- 3 onions, red
- 2 eggplant(s)
- 400 g tomatoes
- 50 g prunes
- 50 g dried fruit (apricots)
- 1 kg beef goulash
- 2 tbsp rapeseed oil
- 4 tbsp tomato paste
- ½ tsp cinnamon
- ½ tsp cumin
- 4 cloves
- 1 bay leaf
- 2 garlic cloves, squeezed
- salt and pepper
- 200 g bulgur
- ½ tsp turmeric
- 3 sprigs of mint
- 150 g yogurt, 3.5% fat
- 1 tsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes
An explosion of smell and taste
Cut 3 onions into wedges. Wash and dice 2 eggplants and 400g tomatoes. Cut 50g each of dried plums and apricots into small cubes. Pat the goulash dry. Heat 1 tablespoon of oil in a pot and fry half of the goulash for about 6-8 minutes on all sides, then remove. Heat 1 tablespoon of oil in the frying pan and repeat the process with the remaining goulash. Fry the onion wedges and eggplant cubes in the frying pan for about 5 minutes. Add 4 tablespoons of tomato paste and fry for about 3 minutes. Add the tomatoes, apricot and plum cubes along with the meat and deglaze with 800ml water. Season the goulash with cinnamon, cumin, cloves, garlic, bay leaves and 1 teaspoon of salt. Cover and simmer at low heat for about 3 hours. Cook 200g of bulgur wheat in salted water with 1/2 teaspoon of turmeric according to the package instructions. For the topping, wash and chop 3 sprigs of mint. Mix 150g of yogurt with the mint and 1 teaspoon of lemon juice and season with salt. Season the goulash with salt and pepper and serve with the bulgur wheat and mint yogurt as a topping.
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