Winter goulash with potato noodles
very easy
165 mins
165 mins
Ingredients
- 2 vegetable onions (approx. 600 g)
- 1 (300 g) Stalk leek (leek)
- 500 g Carrots
- 2–3 Garlic cloves
- 1 (approx. 1.5 kg) Turnip
- 8 Stem(s) Thyme
- 3-4 Tbsp Oil
- 750 g Pork and beef goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Tomato paste
- 1 l Vegetable broth
- 300 ml dry white wine
- 25 g clarified butter
- 1 kg Schupfnudeln (cooling shelf)
- 1 pinch Sugar
Directions
- 1
Peel and chop the onions. Clean, wash and cut the leek into rings. Peel, clean, wash and slice carrots. Peel and finely chop garlic. Quarter turnip, peel, wash and chop. Wash thyme, shake dry and pluck leaves from the stalks. Dab meat dry
- 2
Heat the oil in a large frying pan and fry the meat in portions while turning it. Add onions, leek, thyme, up to 1 teaspoon for garnishing, and garlic. Fry briefly, season with salt and pepper. Add the carrots and turnips and braise for about 15 minutes, turning. Add tomato paste, stir in and briefly sauté
- 3
Deglaze with stock and wine, bring to the boil, cover and stew over medium heat for about 1 3/4 hours. Heat clarified butter in a very large pan. Add potato noodles and fry until golden brown, turning
- 4
Season goulash with salt, pepper and sugar again. Arrange potato noodles with some goulash in small bowls. Arrange the goulash in a pot, sprinkle with remaining thyme
Nutrition Facts
590 kcal
56 g
13 g
52 g
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