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Spicy Beef Goulash with Cauliflower and Celery Puree

5 from 4 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 102 kcal

Ingredients
 

  • 1000 g Beef goulash
  • 7 Pc. Onions
  • 1 Pc. Paprika
  • 2 Pc. Garlic cloves
  • 1 tbsp Tomato paste
  • 1 tbsp Goulash cream can be bought on the Internet
  • 1 tsp Hot paprika paste / also available on the Internet)
  • 2 tsp Sweet paprika
  • Salt
  • Pepper from the grinder
  • 1 kg Frozen cauliflower
  • 1 Pc. Fresh celery
  • 50 g Butter
  • 100 ml Cream 10% fat
  • Finely chopped parsley
  • 30 ml Oil
  • Freshly grated nutmeg

Instructions
 

  • Sear the beef (already cut), the peppers and the finely chopped onions. Add the garlic, stir and immediately deglaze with water. Add the tomato paste, paprika paste and the spicy cream. Mix well.
  • Then simmer until cooked. (I like to use a pressure cooker, vitamins and other substances are retained and the goulash has a much more intense taste than if you simmer "dead" for 2 hours)
  • Cook cauliflower and the celery cubes in salted water until cooked. Then drain and drain well.
  • Add the butter and cream and puree with a blender. Grate in the nutmeg.
  • "Refine" with parsley.

Nutrition

Serving: 100gCalories: 102kcalCarbohydrates: 2gProtein: 8gFat: 6g
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Written by John Myers

Professional Chef with 25 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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