Goulash with peach
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
4
- 1 kg Pork goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Shallots
- 3 TABLESPOONS clarified butter
- 2 TABLESPOONS Mango chutney (from
- 7-10 Tbsp the glass)
- 2-3 TABLESPOONS Dijon mustard
- 3/8 l clear broth (instant)
- 100 g Whipped cream
- 1 can(s) (850 ml) Pfisich halves
- 1-2 TABLESPOONS Cornstarch
- 50 g Cashew nuts
- 1/2 bunch Chives
Directions
- 1
Wash the goulash, dab dry, salt and pepper. Peel the shallots. Heat clarified butter. Sauté the meat in it in portions, add the shallots and fry with them. Add mango chutney and mustard. Fill up with stock and cream and braise for about 1 hour. Drain the peaches and cut into slices.
- 2
Bind the goulash with mixed cornstarch. Add peaches shortly before the end of cooking time. Season goulash to taste. Roast cashew nuts in a dry pan until golden brown. Wash the chives, dab dry and cut into small rolls. Sprinkle both over the goulash. Rice tastes good with it
- 3
Per person approx. 4450 kJ/ 1060 kcal
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