Goulash with vegetable crust
easy
180 mins
180 mins
Ingredients
- 1 cabbage
- 1 kg Beef goulash
- 1 Vegetable Onion
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 2 TABLESPOONS Tomato paste
- 1 TABLESPOON Flour
- 1/4 l White wine
- 1 can(s) (425 ml) Kidney Beans
- 250 g Carrots
- 250 g Potatoes
- 100 g Gouda cheese
- 4 Egg Yolk
- 150 g Cream
- 7-10 Tbsp fraîche
- 1/2 bunch curly parsley
Directions
- 1
Savoy cabbage clean, wash, quarter and cut out the stalk. Cut the cabbage into small pieces. Wash the meat and dab dry. Peel and chop the vegetable onions. Heat oil in a frying pan.
- 2
Fry the onions and meat in portions. Season with salt and cayenne pepper. Sweat tomato paste briefly. Dust with flour. Deglaze with 1 litre of hot water and white wine, bring to the boil while stirring.
- 3
Fold in cabbage. Season to taste again. Cover and cook in the preheated oven (electric cooker: 150 °C/ gas: level 1) for about 2 1/2 hours. In the meantime rinse and drain the beans. Peel and wash carrots and potatoes and slice them into thin slices.
- 4
Grate cheese. Stir egg yolks, crème fraîche and cheese until smooth. Mix carrots and potato slices. 40 minutes before the end of the cooking time add the beans to the goulash. Spread the vegetable mixture on top and finish cooking.
- 5
Before serving, wash, chop and sprinkle parsley on top.
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