Rutabaga potato goulash

Name: Rutabaga potato goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 800 g Pork for goulash; 1/2 bunch Spring onions; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Flour; 1/2 TABLESPOON Turmeric; 150 ml dry white wine; 500 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 700 g Potatoes; 650 g Turnips; 75 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 1 collar Chives; 7-10 Tbsp freshly ground pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
800 g Pork for goulash
1/2 bunch Spring onions
2-3 TABLESPOONS Oil
2 TABLESPOONS Flour
1/2 TABLESPOON Turmeric
150 ml dry white wine
500 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
700 g Potatoes
650 g Turnips
75 g Whipped cream
2-3 TABLESPOONS Lemon juice
1 collar Chives
7-10 Tbsp freshly ground pepper

Directions

1
Peel onions and cut them into rings. Wash the meat, dab dry and cut into cubes. Clean and wash spring onions and cut the white of the spring onions into rings. Put the green part aside.
2
Heat the oil in a frying pan. Fry the meat for approx. 7 minutes, turning it over and taking it out. If necessary, pour 1 tablespoon of oil into the roaster. Fry onions and spring onion rings for 4-5 minutes. Dust with flour and turmeric and sauté briefly while stirring.
3
Put the meat back into the roaster, add wine and stock, bring to the boil, season with salt, pepper and nutmeg. Stew goulash covered for about 1 hour.
4
In the meantime peel, wash and cut the potatoes into pieces. Peel turnips and cut into sticks. About 20 minutes before the end of the stewing time, add the potatoes and turnips to the goulash and finish cooking.
5
Add cream and season to taste with salt, pepper, lemon juice and nutmeg. Wash the chives, shake dry and cut into fine rolls. Cut remaining spring onions into rings. Arrange goulash in bowls, sprinkle with spring onions, chives and ground pepper.