Sanur Beach beef curry with mashed potatoes and green beans

Ingredients for 2 servings:

• 500 g beef goulash, lean, fresh or frozen
• 1 m.-large vegetable onion(s), brown
• 2 m.-sized garlic cloves, fresh
• 3 small chili peppers, green, fresh or frozen
• 2 large tomato peppers, fresh
• 1 can tomatoes, chopped, approx. 500 g
• 20 g ginger, diced, fresh or frozen
• 2 tbsp kebab manis
• 2 tbsp soy sauce, salty
• 8 g beef bouillon, granulated
• 3 tbsp sunflower oil
• 3 m.-large potatoes, floury
• 1 small carrot(s)
• 2 tbsp celery leaves, fresh or frozen
• 100 ml coconut milk, creamy, 24% fat
• 20 g butter, unsalted
• 1 tsp chicken broth powder
• 6 small onions, red
• 1 tbsp extra virgin olive oil
• 2 tbsp white wine, dry
• 2 tbsp orange juice
• 12 runner beans, fresh or frozen
• 2 pinches of savory
• 1 pinch(s) chicken stock powder
• 1 pinch(s) black pepper from the mill
• 4 small tomatoes, red
• 6 slice(s) carrot(s), cut into flower shape
• 6 slices of pepper
• n. B. flowers and leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 55 minutes

a delicacy from the south of Bali, Indonesia.

Trim both ends of the onion and garlic cloves, peel, and roughly chop. Wash the small green chilies, slice crosswise into thin rings, retaining the seeds and discarding the stems. Halve the red tomato peppers lengthwise, remove the stems, diaphragms, and seeds, and chop into approximately 1 cm pieces. Keep the canned tomatoes ready without further processing. Wash and peel the fresh ginger, then cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw them. Brown the goulash cubes all over in a pan with 2 tablespoons of sunflower oil and then transfer them to a casserole dish using a slotted spoon. Add the remaining sunflower oil to the pan and fry the onion and garlic pieces until the onions begin to brown. Add all ingredients, from onions to beef stock, to the casserole dish. Simmer for three hours, stirring occasionally. In the meantime, wash the potatoes and cook them with the skin on for 20 minutes. While the potatoes are cooking, finely dice the carrot. Drain the cooked potatoes and let them cool. Peel them, cut them in half lengthwise, then halve the halves lengthwise and then quarter them crosswise. Just before the curry is ready, mash the pieces using a ricer. A magic wand is not recommended! Mix the remaining ingredients into the mashed potatoes, season the finished mash with salt and pepper, and keep warm. Wash the fresh green beans, trim both ends, removing any strings, and cut them crosswise into approximately 10 cm long pieces. Weigh frozen beans and let them thaw. Fry the peeled and roughly chopped onions in the olive oil until translucent. Deglaze with the white wine and add all the remaining ingredients. Cover and simmer for 3 minutes. Place the curry with the mashed potatoes and beans on serving plates, garnish and serve warm as a main course.