Goulash with turnips and potato noodles
easy
150 mins
150 mins
Ingredients
- 500 g Carrots
- 1 (approx. 1.5 kg) Turnip
- 1 small stick of leek (leek)
- 2 (approx. 600 g) Vegetable Onions
- 3 Garlic cloves
- 1⁄2 bunch/pot of thyme
- 2-3 TABLESPOONS Oil
- 1.5 kg mixed goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Butter
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS Tomato paste
- 300 ml dry white wine
- 1 Cinnamon stick
- 2 Cloves
- 1 TABLESPOON Vegetable broth
- 2-3 TABLESPOONS clarified butter
- 3 (400 g each) Packages of fresh potato noodles (refrigerated shelf)
Directions
- 1
Peel, wash and slice the carrots. Quarter the turnip, peel, wash and chop. Clean, wash and cut leek into rings. Peel and chop onions. Peel garlic and chop finely.
- 2
Wash the thyme, shake dry and remove the leaves.
- 3
Heat the oil in a large frying pan. Dab the meat dry and fry in portions. Season with salt and pepper. Remove the meat. Fry the leek and onions in the frying fat. Add butter and heat up.
- 4
Add carrots, turnip, garlic and thyme. Season with salt, pepper and 1 teaspoon of sugar and steam over medium heat for about 5 minutes. Add meat again. Stir in tomato paste and sweat briefly.
- 5
Deglaze with wine and 1 l water, bring to the boil. Stir in cinnamon, cloves and stock. Covered 1 1⁄2-1 3⁄4 Stew for hours.
- 6
Heat the clarified butter in portions in a large pan. Fry the potato noodles in it in portions all around until golden brown. Season goulash with salt, pepper and sugar. Arrange everything. Drink tip: soft, spicy red wine, e.g.
- 7
a Negroamaro.
Nutrition Facts
610 kcal
62 g
13 g
53 g
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