Pork goulash with Jerusalem artichoke and potatoes

Name: Pork goulash with Jerusalem artichoke and potatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Pork goulash; 500 g Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 750 ml Vegetable broth; 1/8 l White wine; 700 g Potatoes; 300 g Jerusalem artichoke; 1 Stalk leek (leek); 6 Stem(s) Thyme; 200 Milk; 2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Pork goulash
500 g Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
750 ml Vegetable broth
1/8 l White wine
700 g Potatoes
300 g Jerusalem artichoke
1 Stalk leek (leek)
6 Stem(s) Thyme
200 Milk
2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg

Directions

1
Dab meat dry, possibly cut a little smaller. Peel and halve onions and cut into thin rings. Heat oil in a roasting pan, fry onions in it at medium heat, take them out.
2
Sauté the meat in portions all around and season with salt and pepper. Add onions and dust with flour. Mix well. Deglaze with stock and wine. Bring to the boil, cover and braise over medium heat for about 1 1/2 hours.
3
Wash, peel and chop the potatoes and Jerusalem artichokes. Cook potatoes and Jerusalem artichokes in boiling salted water for about 25 minutes. Wash and clean the leek and cut into rings. Wash thyme, shake dry and chop the leaves of 4 stems.
4
Add leek and thyme to the goulash about 15 minutes before the end of the cooking time. Heat milk and butter. Drain potatoes and Jerusalem artichoke. Add the fat milk and mash everything. Season to taste with salt, pepper and nutmeg.
5
Pour goulash into an ovenproof dish. Spread the potato and topinambur puree loosely on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove the goulash from the oven and garnish with the remaining thyme.