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Spanish Fricco

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Ingredients for 6 servings:

  • 600 g beef goulash
  • 400 g onion(s)
  • 400 g carrot(s)
  • 1 ½ kg potatoes, floury
  • 4 cups of cream
  • salt and pepper
  • Paprika powder
  • oregano
  • Nutmeg, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the onions into thin rings, and the carrots and potatoes into thin slices. If the beef goulash pieces are too large, quarter them again. Place everything in a Roman pot and season generously with the spices. Pour over the cream. Half of the cream can also be easily replaced with crème fraîche or sour cream. Simmer for 70 minutes at 200°C or until the meat is tender.

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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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