Goulash à la Stroganoff

Name: Goulash à la Stroganoff
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g Beef goulash; 40 g streaky smoked bacon; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 2 Bay leaves; 150 g small gherkins; 100 g Silver onions (from the glass); 2 Tomatoes; 1-2 stem(s) Dill; 1 TABLESPOON medium hot mustard; 1 TABLESPOON Fresh cream; 7-10 Tbsp Dill flower

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g Beef goulash
40 g streaky smoked bacon
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
2 Bay leaves
150 g small gherkins
100 g Silver onions (from the glass)
2 Tomatoes
1-2 stem(s) Dill
1 TABLESPOON medium hot mustard
1 TABLESPOON Fresh cream
7-10 Tbsp Dill flower

Directions

1
Wash the meat and dab dry. Dice bacon. Heat the lard in a roaster. Fry the meat for about 10 minutes at high heat, turning it over. Add bacon and fry briefly. Season with salt and pepper.
2
Stir in the tomato paste. Dust with flour and sweat it. Deglaze with 1/2 litre water, add bay leaf. Cover and stew for about 1 1/4 hours. After 1/2 hour add another 1/4 litre of water. In the meantime cut the cucumbers into small slices.
3
Drain the silverskin onions. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash the dill, pluck the bunting. Add prepared ingredients to goulash 10 minutes before the end of cooking time.
4
Season with salt, pepper, mustard and crème fraîche. Serve garnished with dill blossom. Spätzle are delicious with it.