Potato goulash with asparagus and meatballs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and, depending on their size, cut them in half or in pieces. Wash and clean the mangetouts. Peel carrots and cut into thick slices. Wash and peel asparagus, cut off woody end. Cut asparagus diagonally into thick pieces. Peel and finely chop the onion

2. 2

   Heat the oil in a large, coated pot. Press the meat out of the skin in small dumplings and fry briefly all around in the hot oil. Remove, lightly fry the onion and potatoes in the hot frying fat while turning and deglaze with stock. Bring to the boil, cover and simmer for about 15 minutes. After approx. 2 minutes add carrots and asparagus and bring to the boil. Add the sugar snap peas 3-4 minutes before the end of the cooking time and bring to the boil

3. 3

   Pour the finished vegetables into a sieve, collect the vegetable stock and measure out 3/4 litre (possibly fill up with some water). Heat the fat in the pot and sauté the flour in it. Gradually add the measured vegetable stock while stirring. Add cream and simmer for about 5 minutes. Carefully wash the chervil, dab dry and pluck the leaves from the stems. Chervil, except for a few leaves for sprinkling, chop. Add chervil to the sauce, season with salt, pepper and lemon juice. Add the potato and vegetable mixture and the meatballs and heat everything up briefly. Arrange potato goulash in a large bowl and sprinkle with chervil leaves

Nutrition Facts

KCAL
740 kcal

CARBS
54 g

FATS
49 g

PROTEINS
17 g