Goulash with juniper cream

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 750 g Beef goulash
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cayenne pepper
  • 1 TABLESPOON Tomato paste
  • 1 TABLESPOON Flour
  • 1/8 l Red wine
  • 500 g French beans
  • 1 jar (330 g) kidney beans
  • 200 g cherry tomatoes
  • 5 Stem(s) Thyme
  • 200 g Whipped cream
  • 5 Juniper berries

Directions

  1. 1

    Wash the meat and dab dry with kitchen paper. Heat oil in a pot. Brown the meat in it in portions all around. Season with salt and cayenne pepper. Stir in tomato paste.

  2. 2

    Dust with flour. Deglaze with red wine and 3/4 litres of water. Stew for about 40 minutes with closed lid. In the meantime, clean and wash the green beans, break them into bite-sized pieces and add them to the pot 15 minutes before the end of the cooking time.

  3. 3

    Put the beans in a sieve, rinse and drain. Halve the tomatoes. Wash the thyme and remove the leaves. Add prepared ingredients to goulash for the last 5 minutes. Refine with 1/2 cup of cream and season again.

  4. 4

    Crush juniper berries. Whip remaining cream until stiff, arrange on goulash and sprinkle with crushed juniper berries.

Categories & Tags

Main DishesexoticMeatBeef