Goulash pot with beans

Name: Goulash pot with beans
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 800 g Goulash (half beef / half pork); 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sweet paprika; 2 TABLESPOONS Tomato paste; 1⁄4 l White wine; 500 g green beans; 1 can(s) (425 ml) white beans; 1⁄2 Federation Savory (alternatively thyme); 750 g Potatoes; 1-2 TABLESPOONS Lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

800 g Goulash (half beef / half pork)
1 Onion
2 Garlic cloves
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sweet paprika
2 TABLESPOONS Tomato paste
1⁄4 l White wine
500 g green beans
1 can(s) (425 ml) white beans
1⁄2 Federation Savory (alternatively thyme)
750 g Potatoes
1-2 TABLESPOONS Lemon juice

Directions

1
Dab the goulash dry. Peel and chop onion and garlic. Heat the oil in a frying pan or casserole. Brown the goulash in 2-3 portions all around. Fry only so much meat at a time that the bottom of the pot is just covered, otherwise it will start to boil and not brown.
2
Finally fry the onion and garlic briefly. Add the whole goulash again. Season with salt, pepper and paprika. Stir in tomato paste, sweat briefly. Stir in wine and 1 1⁄4-1 1⁄2 l water.
3
Bring to the boil, cover and stew for about 1 1⁄2 hours.
4
Green beans wash, clean and cook in boiling salted water for about 8 minutes. Rinse white beans and let them drip off. Wash the savory, shake dry and pluck the leaves. Peel, wash and roughly dice the potatoes.
5
Add the potatoes to the goulash and braise for about 30 minutes.
6
Cook all the beans and savory for the last 10 minutes. Season the goulash pot with salt, pepper, paprika and lemon juice.