Tenderloin goulash

Name: Tenderloin goulash
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 2 discs (à 75 g) deep-frozen puff pastry; 1 egg (size M); 1.5 kg small mushrooms; 4 Onions; 2 kg Fillet of beef tips; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 3 TABLESPOONS Flour; 1,5 l Beef broth; 250 g Whipped cream; 1 collar Parsley; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

2 discs (à 75 g) deep-frozen puff pastry
1 egg (size M)
1.5 kg small mushrooms
4 Onions
2 kg Fillet of beef tips
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
3 TABLESPOONS Flour
1,5 l Beef broth
250 g Whipped cream
1 collar Parsley
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry sheets next to each other and allow to thaw. Roll out on a floured work surface. Cut out approx. 12 moons (each approx. 5 cm Ø). Use the rest of the puff pastry for other purposes. Spread on a baking tray lined with baking paper.
2
Whisk the egg and spread it on the puff pastry. Use a fork to make slight grooves over the moons. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Take out.
3
In the meantime clean and trim the mushrooms. Peel and chop the onions. Cut meat into strips. Heat oil in a roasting pan. Brown the meat in it in portions. Season with salt and pepper and remove.
4
Fry the mushrooms in the frying fat. Add onions and fry briefly. Add tomato paste and sauté briefly. Dust with flour and sauté briefly while stirring. Gradually add stock and cream while stirring, bring to the boil.
5
Add the meat and simmer for about 5 minutes. Wash parsley, shake dry and chop finely. Season goulash with salt and pepper, arrange it on a plate and sprinkle with parsley. Add puff pastry moons. Boiled potatoes or béchamel potatoes taste good with it.