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🍽️ Hearty Beef Goulash with Crispy Potato Pancakes

334 kcal · 30 min · 4 servings

Ingredients

• 600 g mostly waxy potatoes
• salt
• nutmeg
• 2 egg yolks
• 1 tbsp flour
• rapeseed oil (for frying)
• 1 tbsp tomato paste
• 750 ml meat broth
• 1 bay leaf
• 0.5 tsp ground caraway
• salt
• pepper (from the mill)
• 100 g sour cream

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Peel the onions and the garlic.
4. 4. Dice the onions and garlic very finely.
5. 5. Wash the bell peppers thoroughly.
6. 6. Halve the bell peppers and remove the core (seeds and membranes).
7. 7. Cut the bell peppers into small pieces.
8. 8. Heat oil in a large pot.
9. 9. Sear the meat on all sides over high heat.
10. 10. Add the diced onions and garlic to the meat.
11. 11. Sauté the vegetables briefly.
12. 12. Stir in the paprika powder.
13. 13. Stir in the tomato paste.
14. 14. Add the pepper pieces to the pot.
15. 15. Cover everything with beef broth.
16. 16. Add the bay leaf to the pot.
17. 17. Season the goulash with cumin, salt, and pepper.
18. 18. Let the goulash simmer on low heat for about one and a half hours.
19. 19. Stir the goulash occasionally.
20. 20. Add more broth if necessary.
21. 21. Peel the potatoes for the pancakes.
22. 22. Wash the peeled potatoes.
23. 23. Grate the potatoes finely into a bowl.
24. 24. Season the grated potatoes with salt and nutmeg.
25. 25. Add the egg yolks to the potato mixture.
26. 26. Add the flour to the potato mixture.
27. 27. Mix all the pancake ingredients well together.
28. 28. Heat oil in a hot pan.
29. 29. Take portions from the bowl with a spoon.
30. 30. Place small mounds into the pan.
31. 31. Press the mounds flat evenly.
32. 32. Fry the pancakes for about two to three minutes until golden brown.
33. 33. Turn the pancakes as soon as the edges turn golden.
34. 34. Finish frying the pancakes on the second side for two to three minutes until golden brown.
35. 35. Fry all the potato pancakes in this manner.
36. 36. Let the finished pancakes drain on kitchen paper.
37. 37. Keep the pancakes warm in the oven at about 70 degrees Celsius.
38. 38. Wait until all the pancakes are fried.
39. 39. Stir the sour cream into the finished goulash.
40. 40. Taste the goulash and adjust seasoning if needed.
41. 41. Plate the goulash.
42. 42. Add the potato pancakes.
43. 43. Serve the dish.
44. 44. Serve red cabbage salad on the side if desired.

Nutrition per serving

• kcal: 334
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 27 g