Beef goulash with winter vegetables with crumble crust

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and chop the onions and garlic. Dab meat dry and cut into cubes. Heat the lard in a roaster. Fry the meat for about 10 minutes. After about 8 minutes add tomato paste, onions and garlic, stirring continuously.

2. 2

   Deglaze with red wine, bring to the boil and simmer for about 3 minutes. Add 750 ml water, bring to the boil. Season with bay leaf, salt, pepper and sugar. Cover and stew for about 2 hours until soft.

3. 3

   Clean, peel and dice the carrots, celery and sweet potatoes. Blanch them together in boiling salted water for 3-4 minutes, drain and collect 175 ml of liquid.

4. 4

   For the sauce, heat 10 g butter, sauté 10 g flour in it while stirring. Gradually add the vegetable water. Bring to the boil and simmer for about 5 minutes. Stir in crème fraiche.

5. 5

   Season to taste with salt, pepper and nutmeg.

6. 6

   For the crumbles, grate the parmesan finely. Wash the rosemary, shake dry, pluck the needles and chop finely. Mix Parmesan, 30 g flour, almonds, rosemary and 60 g butter in a bowl. Work into crumbles with your hands.

7. 7

   Clean and wash spring onions and cut them into diagonal pieces. Mix the spring onions with the cooked vegetables. Put the vegetables into 4 greased ramekins (each containing approx. 200 ml). Pour sauce over them.

8. 8

   Spread the crumbles evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Season to taste with salt and pepper and arrange on plates with winter vegetables.

9. 9

   Garnish with rosemary if desired.

Nutrition Facts

KCAL
890 kcal

CARBS
33 g

FATS
52 g

PROTEINS
65 g