Beef goulash with kohlrabi

Beef goulash with kohlrabi
Quantity Ingredient
250 g Onions
1 tbsp Soy Oil
500 g Beef goulash
2 tsp Tomatoes pulp
0,6 l Water
2 tsp Instant broth
Pepper & Salt
1 tsp Paprika powder
Ground caraway seed
Dried marjoram
300 g Potatoes
300 g Kohlrabi
10 g Butter
2 tbsp Cream
1 tbsp Parsley

Beef goulash with kohlrabi is particularly tender, since the beef goulash about 3 hours slowly stews. For the beef goulash first peel onions and roughly divide them. They will cook to pieces later and thicken the sauce thickly. Cut beef goulash into smaller cubes. Heat soy oil in a casserole dish, sauté the beef goulash vigorously in portions and place on a plate. Brown the onions in the dripping and stir in the tomato paste. Warm water with broth, stir immediately and pour approx. 0.5 litres of it to the onions. Add beef goulash with collected gravy. Place a lid on the casserole and leave a small gap open. Let the beef goulash gently stew for about 2.5 hours. Remove the lid, season the beef goulash with pepper, salt, paprika powder, ground cumin, marjoram and pressed garlic and simmer without the lid for about 30 minutes. Meanwhile cook the potatoes as boiled potatoes. Peel the kohlrabi, cut into thicker sticks and sauté in butter. Deglaze with the remaining stock and add the cream. Put on a lid and cook the kohlrabi for about 15 minutes. Season kohlrabi with pepper and salt. Serve beef goulash with kohlrabi on plates and sprinkle with finely chopped parsley. Serve with boiled potatoes.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
662 kcal
49 g
62 g
24 g

(C)opyright by Marions Kochbuch