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Peach goulash with cashew nuts

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Ingredients for 4 servings:

  • 500 g goulash, ham
  • salt and pepper
  • 2 small onions
  • some oil
  • 1 tbsp mango chutney
  • 1 tbsp mustard
  • 500 ml vegetable stock
  • 100 g cream
  • 4 half peaches, from the can
  • some sauce thickener, light
  • 50 g cashew nuts, roasted
  • some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

fruity

Season the goulash with salt and pepper, fry in a little oil, and add the diced onion and fry. Add the mango chutney and mustard, heat gently, and pour in the broth and cream. Simmer for about 1 hour. Dice the peaches and finely chop the roasted nuts. Thicken the sauce with a sauce thickener if desired. Shortly before the end of cooking, add the peaches and season to taste. Add the nuts. Sprinkle chopped parsley over the goulash. Serve with wild rice.

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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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