Beef goulash in tomato and anchovy sauce

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Onions peel, halve and in short strips cut. Peel and chop the garlic. Clean, wash and cut leek into rings. Peel and chop carrots. Dice bacon. Dab meat dry and cut into large cubes.

2. 2

   Heat the oil in a casserole dish and fry the meat for about 8 minutes, turning it well. Season with salt.

3. 3

   Remove the meat and braise the bacon, onions and garlic in the frying oil for about 5 minutes. Wash, clean and quarter the tomatoes. Put the carrots, leek and tomatoes into the casserole and braise for another 10 minutes, stirring occasionally.

4. 4

   Dust with flour and sauté for about 2 minutes.

5. 5

   Wash the meat, dab dry and cut into strips. Clean and wash the peppers and cut them into strips as well. Peel and chop the onion. Drain the sauerkraut. Heat lard. Fry the onions and turkey strips for 2 minutes at high heat. Season with salt and pepper. Add paprika and sauerkraut. Stir in tomato paste, fry for another 5 minutes. Season with juniper berries and laurel. Add 1/4 litre of water, bring to the boil briefly. Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in. Spread on the sauerkraut goulash. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve sprinkled with parsley and garnished

6. 6

   Stir in with cream. Season to taste with salt, pepper and sugar.

Nutrition Facts

KCAL
820 kcal

CARBS
21 g

FATS
52 g

PROTEINS
66 g