Beef goulash with juniper cream

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel the onions and cut into slices except for one half. Wash the thyme and dab dry. Chop or roughly crush juniper berries. Heat some oil in a casserole and fry the meat in portions.

2. 2

   Finally lightly fry the onions, add the meat again and season with salt, pepper and juniper berries. Stir in tomato paste and deglaze the goulash with red wine and stock. Add thyme and bay leaf, bring to the boil, cover and stew for 1 1/4 - 1 1/2 hours.

3. 3

   In the meantime, spread out croquettes without fat on a baking tray and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until golden brown. After approx. 10 minutes turn the croquettes over.

4. 4

   For the salad, finely dice the remaining onion half. Wash parsley, shake and chop. Mix vinegar, onion, some salt and pepper. Finally, fold in 4 tablespoons of oil and add the parsley.

5. 5

   Clean, wash and cut lettuce and chicory into bite-sized pieces. Mix salad and vinaigrette shortly before serving. Stir the cream into the goulash, add the sauce thickener while stirring and cook for another 1 minute.

6. 6

   Season goulash with salt and pepper and serve with croquettes and salad. Garnish with thyme and fresh laurel.

Nutrition Facts

KCAL
910 kcal

CARBS
57 g

FATS
49 g

PROTEINS
52 g