Beef goulash with fennel and carrots
easy
120 mins
120 mins
Ingredients
- 750 g Beef goulash
- 2 medium-sized onions
- 1 walnut-sized piece
- 7-10 Tbsp Ginger
- 1 chili pepper
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 1/8 l Red wine
- 120 g Long grain rice
- 2 small fennel tubers
- 375 g Carrots
Directions
- 1
Cut the goulash even smaller if necessary. Peel onions and ginger and chop finely. Cut the chilli pepper into small rings. Heat the lard. Sauté onion, ginger and chili in it.
- 2
Add meat. Fry well all around, turning the meat. Season with salt and pepper. Dust with flour. Deglaze with 3/4 litre water and red wine, bring to the boil. Cover and cook over medium heat for about 1 1/4 hours.
- 3
In the meantime, cook the rice in boiling salted water for 15-20 minutes. Clean and wash the fennel tubers, put the fennel greens aside. Cut the tuber into pieces. Peel and wash the carrots and cut them into diagonal slices.
- 4
Add the vegetables to the goulash 15 minutes before the end of the cooking time. Season with salt and pepper. Fold in the rice, chop the fennel greens finely and sprinkle on top.
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