పార్స్లీ బంగాళాదుంపలు మరియు మంచు బఠానీలతో క్రీమ్ గౌలాష్

Heat a medium-sized pan, add 2 tablespoons of the sunflower oil and let it get hot. Brown the pieces of meat well on all sides in 2 portions. Remove from heat and place in a 3 liter casserole with a lid.

Peel the onions and slice them into thin rings. Lightly brown the rings with the remaining sunflower oil and add to the meat. Wash the tomatoes, remove the stalk, peel, quarter, core, cut in half crosswise and add to the meat. Wash the red tomato peppers, remove the stem and seeds, cut into small cubes and add to the meat. Wash the fresh, thin celery stalks, cut across into 3 mm wide rolls and add to the meat. Wash the chillies, quarter them crosswise, add to the meat with the grains and without the stems. Cap the garlic cloves at both ends, peel them and press them into the meat.

Add the ingredients from bay leaves to beef broth and simmer for 120 minutes with the lid on, stirring occasionally. Cap, peel and squeeze the garlic cloves at both ends. Mix the remaining ingredients for the goulash homogeneously and add to the simmering goulash 10 minutes before the end.

In the meantime, peel the potatoes, quarter them lengthways and thirds crosswise. Cook in salted water until cooked. Drain the water, add the butter and toss the potato pieces in the melted butter. Just before serving, add the parsley leaves and salt and mix in.

Wash the snow peas and the carrot, cap at both ends. Remove any threads on both sides of the snow peas. Large pods cut in half across. Peel the carrot and slice it into bite-sized sticks. Briefly sear the vegetables in the melted butter. Deglaze with 2 tablespoons of water and the wine and simmer for 4 minutes with the lid on until al dente.

Distribute the finished goulash and the side dishes on the serving plates, garnish and serve warm.