Bean and Potato Goulash

Name: Bean and Potato Goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Kasseler cutlet without bone; 4 Onions; 2 TABLESPOONS Oil; 750 g Potatoes; 3/4 l Vegetable broth (instant); 2 packages (300 g each) frozen green beans; 1/2 bunch Parsley; 25 g Lens germs; 1 package (500 g) tomato pulp (in pieces); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Olive oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Kasseler cutlet without bone
4 Onions
2 TABLESPOONS Oil
750 g Potatoes
3/4 l Vegetable broth (instant)
2 packages (300 g each) frozen green beans
1/2 bunch Parsley
25 g Lens germs
1 package (500 g) tomato pulp (in pieces)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Olive oil

Directions

1
Wash the cured pork, dab dry and cut into cubes. Peel onions and cut into slices. Heat the oil in a casserole dish and fry the smoked pork in it for about 10 minutes, turning.
2
Add the onions 3 minutes before the end of the cooking time. In the meantime, wash, peel and dice the potatoes. Add potatoes to the meat, deglaze with stock and simmer for about 15 minutes. After about 8 minutes add beans.
3
In the meantime wash parsley, dab dry and chop finely. Wash the sprouts and let them drip off. Add tomatoes, bring to the boil, season with salt, pepper and paprika. Sprinkle goulash with parsley and lentil sprouts and serve in a bowl drizzled with olive oil.