John Myers
Contents
show
Ingredients
For the fusilli:
- 4 medium sized Cloves of garlic, fresh
- 6 medium sized Tomatoes, red, fully ripe
- 2 medium sized Paprika, red
- 3 Hot peppers, red, long, medium hot to hot
- 1 kg Beef goulash, lean, fresh or frozen
- 3 tbsp Wheat flour, type 405
- 6 tbsp Olive oil
- 200 g Tomato juice
- 12 g Chicken broth, Kraft bouillon
- 1 tsp Pepper, black, fresh from the mill
- 4 Bay leaves, dried
- 2 tbsp Oregano, fresh or frozen
- 80 g Sour cream
- 500 g Water
- 10 g Chicken broth, Kraft bouillon
- 200 g Fusilli, dried
For the vegetables:
- 1 medium sized Spring onion, just the white
- 1 medium size Broccoli
- 1 medium sized Carrot
- 50 g Green beans, fresh
- 2 tbsp Pesto, green
- 2 tbsp Extra virgin olive oil
- 1 tbsp Herbal mix, Italy
- 60 g Cooking water, from the fusilli
To garnish:
- Leaves, frisée lettuce
- Tomatoes, red
- Olives or grapes, black
Instructions
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash the red peppers, quarter them lengthways, remove the stalks, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions. Cut the halves crosswise into pieces approx. 1 cm wide.
- Dry the fresh or thawed beef goulash with kitchen paper and sprinkle with the flour. Heat 4 tablespoons of the olive oil in a deep pan or wok and fry the beef goulash in 2 portions. Put in a casserole (with a lid).
- Add the remaining oil to the pan and stew the prepared ingredients from onions to hot peppers for 5 minutes. Deglaze with the tomato juice and simmer for another 5 minutes. Remove from heat, let cool down a bit and puree finely in the blender on the highest setting for 1 minute. Put the puree together with all the ingredients from chicken stock to oregano in the casserole with the beef, mix well and simmer for 2 hours with the lid on, stirring occasionally.
- In the meantime, garnish the serving bowls. Remove the lid from the casserole and let the sauce boil down a little. Finally stir in the sour cream and season the goulash with salt and pepper.
- In the meantime, wash and clean the vegetables and cut them into bite-sized pieces. Bring the water for the fusilli to the boil, dissolve the chicken broth in it and cook the fusilli according to the instructions on the package until al dente and strain. Blanch the vegetables in the broth for 3 minutes. Do not rinse off, but heat briefly in a pan with the pesto and butter.
- Place the fusilli, vegetables and the finished cream goulash on the serving bowls, serve well warm and enjoy.
