Kasseler-Gulasch with beans and tomatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the beans into pieces. Wash tomatoes, remove stalk. Dice tomatoes roughly. Wash the savory and parsley, shake dry. Chop parsley finely. Chop savory finely, except for a few stalks for garnishing. Wash the meat, dab dry and cut into approx. 2 cm cubes

2. 2

   Cook the beans in boiling salted water for about 15 minutes, drain and rinse. In the meantime peel onions and dice them roughly. Heat the oil in a large pan. Fry the meat in it over a high heat for 4-5 minutes, turning it over. Remove meat from the pan. Reduce heat. Fry the onions in the frying pan for 2-3 minutes while turning. Add tomato paste and paprika and stir in. Sprinkle flour over the onions. Sweat for about 1 minute while stirring. Deglaze with stock. Add meat and savory. Simmer at low heat stirring occasionally for 20-30 minutes

3. 3

   Peel, wash and possibly halve the potatoes. Cook the potatoes in boiling salted water for about 20 minutes. Add beans and tomatoes to the meat about 5 minutes before the end of the cooking time

4. 4

   Drain the potatoes. Melt butter in a pot. Add potatoes and parsley and stir in. Season goulash with salt, pepper and paprika. Garnish with savory. Add potatoes

Nutrition Facts

KCAL
420 kcal

CARBS
35 g

FATS
16 g

PROTEINS
30 g