Piquant chestnut goulash

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean, peel and wash the celery and carrots. Dice the celery and cut the carrots into slices. Peel and chop onion. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely.

2. 2

   Wash the meat and dab dry. Heat oil in a roasting pan. Brown the meat in it in portions all around. Remove and season with salt and pepper. Fry celery, carrots and onions in the frying fat for 2-3 minutes.

3. 3

   Add the thyme, fry briefly. Add tomato paste, sauté briefly. Sprinkle with flour, also sauté briefly. Put the meat back into the roaster. Add 1.25 litres of water, bring to the boil, stir in stock.

4. 4

   Season with salt and pepper and braise covered at low heat for about 1 1/2 hours. Wash the chestnuts, carve them crosswise and cook them in boiling water for about 10 minutes. Remove and peel as hot as possible.

5. 5

   Add the chestnuts to the goulash and cook for another 30 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet. Drain and let drain. Season goulash once again with salt and pepper.

6. 6

   Serve with the ribbon noodles. Garnish with thyme put aside.

Nutrition Facts

KCAL
860 kcal

CARBS
105 g

FATS
17 g

PROTEINS
69 g