Beef Goulash

AuthorGeo FoodsCategory

Ingredients

 Beef tenderloin 3/4, fresh, Argentina 0.14 kg
 Sunflower Oil 0.02 Li
 Goulash Sauce 0.15 Li
 Bell peppers (mixed) 0.045 kg
 Movenpick Chocolate (Noir, 72% Cacao) 0.015 kg
 Butter 0.015 kg
 Sea Salt (coarse) 0.002 kg
 Pepper Corn White whole 0.002 kg
 Creme Fraiche Cheese 0.02 kg
 Lemon 0.005 kg
 Garlic 0.005 kg
 Marjoram Fresh 0.002 kg
 Caraway Seeds 0.001 kg
 Celeriac Puree 0.15 kg
 Nature Baguette Light 0.1 kg

Preparation

1

Season the diced beef fillet with salt and pepper and saute well in hot oil. Add the diced pepper and saute.

Remove the meat and peppers from the pan and put to one side. Deglaze the pan and add goulash sauce. Boil for a few minutes.

Return the meat and peppers to the sauce and stir in the finely chopped chocolate and cold butter.

To serve the goulash in a deep dish with sour cream, rest of the lemon zest, garlic, marjoram and caraway with celeriac puree. Serve fresh with bread on the side.

Related Recipes

Ingredients

 Beef tenderloin 3/4, fresh, Argentina 0.14 kg
 Sunflower Oil 0.02 Li
 Goulash Sauce 0.15 Li
 Bell peppers (mixed) 0.045 kg
 Movenpick Chocolate (Noir, 72% Cacao) 0.015 kg
 Butter 0.015 kg
 Sea Salt (coarse) 0.002 kg
 Pepper Corn White whole 0.002 kg
 Creme Fraiche Cheese 0.02 kg
 Lemon 0.005 kg
 Garlic 0.005 kg
 Marjoram Fresh 0.002 kg
 Caraway Seeds 0.001 kg
 Celeriac Puree 0.15 kg
 Nature Baguette Light 0.1 kg

Directions

1

Season the diced beef fillet with salt and pepper and saute well in hot oil. Add the diced pepper and saute.

Remove the meat and peppers from the pan and put to one side. Deglaze the pan and add goulash sauce. Boil for a few minutes.

Return the meat and peppers to the sauce and stir in the finely chopped chocolate and cold butter.

To serve the goulash in a deep dish with sour cream, rest of the lemon zest, garlic, marjoram and caraway with celeriac puree. Serve fresh with bread on the side.

Beef Goulash

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