Chili Beef Pot
easy
165 mins
165 mins
Ingredients
- 5 Onions
- 1.5 kg Beef for goulash
- 4 TABLESPOONS Sunflower oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Chilli powder
- 1 can(s) (850 ml) Tomatoes
- 1 collar Soup Greens
- 1/4 small bunch of thyme
- 1 Garlic clove
- 1/2 bunch of parsley
- 1 Bay leaf
- 1 TEASPOON Peppercorns
- 2 Cloves
- 2 red peppers
- 2 Chillies
- 2 can(s) (425 ml) white beans
- 150 g Spring onions
- 400 g lactose-free sour cream
- 7-10 Tbsp Pepper
Directions
- 1
Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press the garlic clove. Cut parsley leaves from the stalks and use them for other purposes
- 2
Put the soup greens, onion and garlic in a large wide pot. Add about 1 1/4 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes
- 3
Peel 4 onions and chop them roughly. Dab meat dry and cut into cubes. Heat the oil in a roasting pan and fry the meat in portions for about 5 minutes. Season with salt and chilli powder. Add tomatoes and deglaze with stock. Bring to the boil and cook for approx. 2 hours, stirring occasionally
- 4
Clean, wash and chop the peppers. Clean, wash and cut the chillies into rings. Pour beans into a sieve and rinse with cold water. Add the paprika and chilli to the meat about 30 minutes before the end of the cooking time
- 5
Clean, wash and cut the spring onions into rings. Mix the sour cream and the spring onion rings, except for something to sprinkle on top. Season to taste with salt and pepper. Cook the beans in the goulash for the last 10 minutes. Season to taste with salt and sprinkle leek and onion rings
Nutrition Facts
430 kcal
18 g
17 g
49 g
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