Cured goulash in mustard cream

Name: Cured goulash in mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 kg Kasselernacken; 2 TABLESPOONS clarified butter; 1 l Vegetable broth; 1/2 Head pointed cabbage; 750 g Potatoes; 500 g Carrots; 2-3 TABLESPOONS Mustard; 100 g Whipped cream for cooking (50 % less fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Cornstarch; 1 Beet Cress

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 kg Kasselernacken
2 TABLESPOONS clarified butter
1 l Vegetable broth
1/2 Head pointed cabbage
750 g Potatoes
500 g Carrots
2-3 TABLESPOONS Mustard
100 g Whipped cream for cooking (50 % less fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Cornstarch
1 Beet Cress

Directions

1
Peel and chop the onions. Wash the meat, dab dry and cut into approx. 3 cm cubes. Heat clarified butter. Fry the meat for about 10 minutes while turning. After about 5 minutes add onions. Deglaze with stock, bring to the boil and braise over medium heat for about 20 minutes, stirring occasionally
2
In the meantime clean and wash the cabbage, remove the stalk in a wedge shape. Cut cabbage into pieces. Peel and wash potatoes and carrots. Cut carrots into thick slices, dice potatoes
3
Add potatoes, carrots and mustard to the meat. Cook for another 15 minutes. Then add pointed cabbage and cream. Season to taste with salt, pepper and mustard. Mix starch with 4 tablespoons of water and stir in. Let everything simmer for another 2 minutes. Cut cress from the bed. Arrange goulash, vegetables and sauce in a terrine and garnish with cress. Sprinkle with coarse pepper if necessary