John Myers
Ingredients for 2 servings:
- 500 g goulash (beef)
- 3 onions, finely chopped
- 2 bananas, sliced
- 125 g almond(s), chopped
- 1 small can of pineapple, chopped
- 1 small can of tomato paste
- 3 tsp meat broth
- 300 ml water
- 1 cup of cream
- 1 handful of raisins, washed
- 1 tbsp curry powder, yellow (heaped tbsp)
- 250 g basmati or fragrant rice
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
a simply brilliant recipe for 40 years
Check the meat again for tendons, fat, and any large pieces. Sear in a hot pan with very hot oil until lightly browned. Add the chopped onions and sauté until translucent. Dissolve the meat stock in the water and add it. Use this to deglaze the meat and onions. Sprinkle in the sliced bananas. Fold in the chopped almonds. Stir in the tomato paste. Sprinkle in the raisins. Pour in the cream using a left-hand circular stirring motion, then add the yellow curry powder and the remaining ingredients. Once everything is mixed, simmer on low heat for about 1 hour. Keep the lid closed to prevent too much water from evaporating. Stir occasionally and enjoy the aroma. About 15 minutes before the cooking time, add the basmati or fragrant rice to boiling, salted water. Garnish with a cup of the rice from the colander and serve the beef in an attractive oriental style. A light, subtle red wine or simply a gentle mineral or table water is recommended for the meal.
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