Middle Eastern goulash pot

Name: Middle Eastern goulash pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 800 g Beef; 1 Onion; 3 Garlic cloves; 3 TABLESPOONS Oil; 75 g Almond kernels (without skin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Bay leaves; 100 g dried dates (without stone)

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Almonds and dates give the gently braised meat a special flavour

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

800 g Beef
1 Onion
3 Garlic cloves
3 TABLESPOONS Oil
75 g Almond kernels (without skin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Bay leaves
100 g dried dates (without stone)

Directions

1
Wash the meat, dab dry and cut into large cubes. Peel and chop onion and garlic. Heat the oil. Brown the meat in it in portions all around. Fry the almonds, onion and garlic briefly at the end.
2
Add all the meat again and season with salt, pepper and 1 tablespoon of paprika. Add the bay leaf. Deglaze with 600 ml water and bring to the boil. Cover and stew 1 1⁄2 for 2 hours until the goulash falls apart easily. After about 1 hour add the dates.
3
After approx. 1 1⁄2 hours of braising time, remove from the goulash approx. 2⁄3 the sauce and half of the almonds and dates. Puree with a hand blender. Return to the goulash and continue braising for 20-30 minutes. Season goulash with salt, pepper and paprika. It goes well with flat bread or rice.
4
The pureed almonds and dates make the sauce nice and creamy. No additional starch or sauce thickener is needed.