BOHNEN  RINDSGULASCH

Beef Goulash with Beans and Pepper Potatoes

500 g onions
3 cloves of garlic
800 g beef for goulash
1 tbsp. flour
1 tbsp. paprika powder
1 tsp. balsamic vinegar
750 ml beef stock (cube)
2 dried chili (chopped)
2 bay leaves
1 tsp. caraway powder
700 g small potatoes
200 ml filtered tomatoes
300 g white kidney beans (cannend)
1 tsp. peppercorns, salt
1 tbsp. butter
4 tbsp. sour cream

 

 

Peel and halve onions, cut into fine stripes. Chopp garlic. Dice goulash beef and fry them over high heat all around. Remove beef, add onion stripes and fry them until golden. Add beef and garlic, spice with salt, sprinkle with flour and paprika powder and stir well. Douse with balsamic vinegar and add beef stock. Add chili, bay leaves and caraway powder and simmer goulash covered for about 90 minutes, until beef are tender.
Peel potatoes and cook them in salted water until tender.
Pour filtered tomatoes into the goulash, simmer 10 minutes more.
Put beans in a sieve, rinse off, let them drain and add to goulash. Season to taste and let all simmer some minutes.
Mash peppercorns, heat them with butter in a pan and add potatoes.
Serve goulash with sour cream.

 

     
     
 

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