Szeged Goulash Puree – According to Johann


Rating: 5.0 / 5.00 (3 Votes)


Total time: 5 min

Servings: 4.0 (servings)

Ingredients:























Instructions:

Introduction :

Preparation : Remove the peel from the onions and chop them into strips. Prepare the garlic with the cumin in a mortar to a paste. Season the meat with salt and pepper and brown it in hot oil in a roasting pan. Fry the onions until they take on color. Finally, add the garlic paste, paradeis pulp and bell pepper. Extinguish with the meat broth. Preheat the oven to 180 degrees. Briefly rinse the sauerkraut, squeeze it and add it to the goulash. Place the closed roaster on the lower rack in the oven, steam the dish for

stew for 1 hour.

Steam peeled potatoes in salted water. Drain, press through potato ricer. Bring skim milk and whipping cream to boil, add to potatoes, beat. Season with salt, pepper and nutmeg.

When the goulash is cooked, take it out of the oven and thicken it with cooled cornstarch. Finally, mix in the crème fraîche.

Finely shred the garden cress and add to the puree with the butter.

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