Spicy bean goulash

Name: Spicy bean goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 400 g Beef goulash; 400 g Pork goulash; 150 g Shallots; 1 collar Rosemary; 1/2 bunch Thyme; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 glass (370 ml; separation weight: 220 g) broad beans white heart; 1 jar(s) (425 ml/ separation weight: 250 g) white giant beans; 80 g black olives, without stone; 80 g green olives, stuffed with paprika; 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

400 g Beef goulash
400 g Pork goulash
150 g Shallots
1 collar Rosemary
1/2 bunch Thyme
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 glass (370 ml; separation weight: 220 g) broad beans white heart
1 jar(s) (425 ml/ separation weight: 250 g) white giant beans
80 g black olives, without stone
80 g green olives, stuffed with paprika
1-2 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat and dab dry. Peel the shallots and cut into slices. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Heat oil and fry meat in it in portions all around.
2
Add the shallots and herbs and fry with them. Add tomato paste, sweat briefly and deglaze with broth. Season with salt and pepper. Bring to the boil, cover and stew for about 1 1/2 hours at low heat.
3
Drain the beans and olives. Add a few minutes before the end of cooking time and warm up as well. Stir the sauce thickener into the goulash and thicken with it. Season to taste with salt and pepper. Serve garnished with the herbs set aside.
4
Delicious with baguette bread.