Italian goulash

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and slice the onion. Peel the garlic and press it through a garlic press. Wash the sage, dab dry and cut into fine strips, except for a little garnish. Heat a little oil and fry the meat in portions, turning vigorously. Remove.

2. 2

   Fry the onion and garlic in the cooking fat. Add meat, tomato paste and sage and season with salt, pepper and sugar. Add white wine and stock, bring to the boil and season with salt, pepper and sugar. Cover and stew for 45-60 minutes over medium heat. In the meantime wash and clean the tomatoes and cut them into bite-sized pieces. Add about 10 minutes before the end of the cooking time. Cut ham into strips. Coat a pan with oil and fry the ham until crispy. Heat gnocchi for 1 minute in boiling salted water and drain. Mix starch with 5 tablespoons of cold water until smooth, stir into the goulash and bring to the boil again briefly.

3. 3

   Add about 10 minutes before the end of the cooking time. Cut ham into strips. Coat a pan with oil and fry the ham until crispy. Heat gnocchi for 1 minute in boiling salted water and drain. Mix starch with 5 tablespoons of cold water until smooth, stir into the goulash and bring to the boil again briefly. Season the finished goulash with salt and pepper and arrange on a plate with the gnocchi. Serve garnished with sage

Nutrition Facts

KCAL
840 kcal

CARBS
84 g

FATS
20 g

PROTEINS
67 g