🍽️ Tender Beef Goulash with Carrots and Creamy Mashed Potatoes

Name: Tender Beef Goulash with Carrots and Creamy Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g beef (from the shoulder, ready for cooking); 300 g vegetable onion; 2 garlic cloves; 300 g baby carrots; 30 g ghee; 2 tsp curry powder; 1 pinch cinnamon powder; 1 pinch cardamom; 400 ml beef stock; salt; pepper (from the mill); 20 g butter; 500 g floury potatoes; 0.5 bunch parsley; 40 g butter; 200 ml milk; nutmeg

660 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g beef (from the shoulder, ready for cooking)
300 g vegetable onion
2 garlic cloves
300 g baby carrots
30 g ghee
2 tsp curry powder
1 pinch cinnamon powder
1 pinch cardamom
400 ml beef stock
salt
pepper (from the mill)
20 g butter
500 g floury potatoes
0.5 bunch parsley
40 g butter
200 ml milk
nutmeg

Instructions

1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
2. Cut the meat into equal-sized, bite-sized cubes.
3. Peel the onions and garlic and dice both ingredients very finely.
4. Peel the carrots.
5. Heat ghee in a deep pan until it is liquid.
6. Fry the meat cubes on all sides until they are brown.
7. Add the diced onions, garlic, and spices to the pan.
8. Sauté the ingredients briefly until they are fragrant.
9. Deglaze the mixture with the meat stock.
10. Season the sauce with salt and pepper.
11. Let the goulash simmer on medium heat for one hour and thirty minutes.
12. Cut the carrots into small pieces.
13. Melt butter in a separate pan.
14. Sauté the carrot pieces briefly in the butter.
15. Add the carrots to the goulash thirty minutes before the end of the cooking time.
16. Peel the potatoes and wash them thoroughly.
17. Halve the potatoes.
18. Cook the potatoes in boiling salted water for twenty-five to thirty minutes until tender.
19. Drain the cooking water.
20. Press the potatoes through a potato ricer into a bowl.
21. Add the milk and butter to the mashed potatoes.
22. Stir everything until you have a smooth and creamy mash.
23. Season the mash with salt, pepper, and a pinch of nutmeg.
24. Wash the parsley and shake it dry.
25. Strip the parsley leaves from the stems.
26. Finely chop the parsley leaves.
27. Taste the finished goulash again and adjust seasoning if necessary.
28. Plate the goulash and the mashed potatoes.
29. Sprinkle the dish with the freshly chopped parsley.
30. Serve the meal warm.

Nutrition per serving

kcal: 660
Protein: 36 g · Fett/Fat: 43 g · Carbs: 33 g