John Myers
Spicy Beef Goulash with Cauliflower and Celery Puree
The perfect spicy beef goulash with cauliflower and celery puree recipe with a picture and simple step-by-step instructions.
- 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: Ungarnladen.de)
- 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
- 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.
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