Jungrind In Pikanter Sauce

Exotic Beef and Potato Goulash

40—50 Min

Goulash done differently: Coconut milk and our Turmeric with Chili, Cardamom & More seasoning mix add an Asian twist to this Hungarian classic. Combined with red bell pepper, carrots, potatoes and mushrooms, you get a full-flavored twist on a classic that you absolutely must try!

Ingredients 4 Portions

Preparation

  1. 1

    Peel and finely chop the onion and garlic. Peel and finely dice the carrots. Peel the potatoes and cut into large cubes. Dice the tomatoes and bell pepper, then cut the mushrooms in half.

  2. 2

    Rinse the beef with cold water, pat dry with paper towel and dice into pieces around 2x2 cm.

  3. 3

    Heat a pan with 2 tbsp. of oil. Sear the meat, salt and pepper and remove from the pan. Add a little oil to the pan and fry the onion, garlic and carrots. Add the tomato puree and Turmeric seasoning mix to the pan and fry for few seconds. Then use the vinegar to deglaze the pan.

  4. 4

    Pour in the water, then add the potatoes, tomatoes, bell pepper, mushrooms and beef and allow to simmer for around 25–30 minutes.

  5. 5

    Add the coconut milk to the goulash, season with soy sauce, sea salt and pepper and allow to reduce for another few minutes if required.

  6. 6

    Dish the cooked goulash up onto plates and serve.