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| Estimated Times |
Preparation time: 20
Cooking time: 60
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Ingredients
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1
2
3
4
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7
8
9
10
11
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13
14
15
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18
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20
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49
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60
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100
125
150
175
200
225
250
servings
| 2 | pcs. | Onion(s) ~150 g |
| 2 | clove(s) | Garlic ~6 g |
| 1 | pcs. | Green bell pepper ~120 g |
| 1 | pcs. | Carrots ~75 g |
| 500 | g | Diced beef |
| 2 | tbsp | Rape seed oil ~27.3 g |
| 1 | tbsp | Paprika ~6 g |
| 2 | pcs. | Bay leaves ~0.3 g |
| 2 | can(s) | Tomato paste ~280 g |
| 2 | tbsp | Red balsamico ~30 g |
| 6 | dl | Water ~600 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 800 | g | Potatoes |
| 200 | g | Celeriac |
| 1 | dl | Semi-skimmed milk ~100 g |
| 4 | tbsp | Parsley ~15 g |
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Directions
Chop the garlic, dice the onion and pepper, and slice the carrot.
Fry the meat and onion. Add the paprika, bay leaf, tomato paste, balsamic vinegar, pepper and carrot.
Cover with water and allow to simmer for approx. 1 hour. Season with salt and pepper.
When 20 mins. of the cooking time has passed, peel and dice the potatoes and celeriac.
Cook until tender for approx. 20 mins.
Mash the potatoes and celeriac with oil and milk. Season with salt and pepper, parsley and garlic.
Serve the mash topped with the goulash.
Nutritional data
610 Kcal Per Serving
F: 26 g, P: 34 g, C: 63 g, DF: 7 g
2,440 Kcal (83 Kcal/100 g)
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