Fillet tip goulash with asparagus

Name: Fillet tip goulash with asparagus
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 kg white asparagus; 1 kg new potatoes; 7-10 Tbsp salt, pepper, sugar; 1 medium onion; 200 g Pork tenderloin; 250 g Chicken filet; 200 g Fillet of beef tips; 1 TABLESPOON oil, 30 g flour; 100 ml dry white wine (alternatively broth); 200 g Whipped cream; 1 TEASPOON clear broth (instant); 1-2 TABLESPOONS butter/margarine; 1/2 bunch/pot of chervil; 7-10 Tbsp Diced tomatoes

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 kg white asparagus
1 kg new potatoes
7-10 Tbsp salt, pepper, sugar
1 medium onion
200 g Pork tenderloin
250 g Chicken filet
200 g Fillet of beef tips
1 TABLESPOON oil, 30 g flour
100 ml dry white wine (alternatively broth)
200 g Whipped cream
1 TEASPOON clear broth (instant)
1-2 TABLESPOONS butter/margarine
1/2 bunch/pot of chervil
7-10 Tbsp Diced tomatoes

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wrap the stalks in a damp cloth and chill. Boil the asparagus skins and ends in about 2 l of cold water. Simmer for about 10 minutes.
2
Then drain, collect the stock (measure a good 3/4 l for the starter)
3
Chervil wash, pluck. Peel and chop the onion. Wash, dry and chop the meat
4
Wash and brush the potatoes well or peel and wash them. Cook in water for about 20 minutes. Boil up the rest of the asparagus stock with salt and a little sugar. Covered asparagus and cook for 15-20 minutes
5
Heat the oil in a frying pan. Fry the meat for 2-3 minutes in portions until golden brown. Season with salt and pepper. Then add 1 tablespoon of fat to the meat and heat it up. Sprinkle with flour and sauté. Add 1/4 l water, wine and cream, bring to the boil and dissolve the stock. Simmer for about 5 minutes. Season to taste and heat meat in it
6
Drain the potatoes, possibly toss in hot fat. Arrange everything. Garnish with chervil and tomato cubes