Onion and beer goulash with potato wedges

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel and roughly chop. Peel, wash and finely dice the carrot. Heat 20 g clarified butter in a roasting pan. Brown half of the meat in it, take it out. Add 20 g clarified butter and fry the rest of the meat as well. Finally, fry the onions and carrots in hot frying fat while turning. Add meat, heat and season with salt and pepper. Dust with 1 tbsp. flour, add tomato paste and sauté while stirring. Pour on beer and stock, bring to the boil, cover and stew for about 1 1/2 hours

2. 2

   Wash the potatoes thoroughly and boil them in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse and drain. Peel the potatoes and press them hot through a potato ricer. Season with salt and nutmeg

3. 3

   Add semolina, 100 g flour, 25 g butter and egg and knead briefly with the dough hooks of the hand mixer. Sprinkle plenty of flour on a work surface and press the soft potato mixture into a strand with floured hands. Cut it into 8-10 pieces with a knife, shape it briefly with your hands and place it in a large pot with plenty of boiling salted water. Let it simmer at low to medium heat (low boiling) for about 15 minutes

4. 4

   Wash parsley, shake dry and cut into fine strips. Season the finished goulash with salt and pepper. Lift the potato wedges out of the water with a skimmer, drain and place in a bowl. Foam 35 g butter in a saucepan, add parsley and pour over the potato wedges. Serve with goulash

5. 5

   Tip: Place a saucer upside down in a bowl and place the cloves on top. (Water can drip off and the lower clods are not in the water)

Nutrition Facts

KCAL
810 kcal

CARBS
60 g

FATS
32 g

PROTEINS
66 g