Goulash With Coleslaw And Rosti Recipe

Name: Goulash With Coleslaw And Rosti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp sunflower oil; 2 1/4 lbs lean stewing beef, diced; 5 None onions, 4 peeled and sliced, 1 peeled and shredded; 1 None red pepper, deseeded and chopped; 2 tbsp tomato puree; 3 tbsp all-purpose flour; 2 cups dry red wine; 1/4 tsp sugar; 10 oz sauerkraut, drained; 10 oz celeriac, peeled and shredded; 4 None carrots, peeled and shredded; 1 None apple, grated; 2 None gherkin pickled, drained and shredded; 1/2 cup walnuts, finely chopped; 1 tbsp fresh parsley, chopped; 1 tbsp mayonnaise; 3 tbsp heavy cream; 1 tbsp fresh chives, chopped; 4 None lettuce leaves; 1 3/4 lbs potatoes, peeled and finely shredded; 1 None medium egg, beaten; 4 tbsp vegetable oil

Servings: persons

3 tbsp sunflower oil
2 1/4 lbs lean stewing beef, diced
5 None onions, 4 peeled and sliced, 1 peeled and shredded
1 None red pepper, deseeded and chopped
2 tbsp tomato puree
3 tbsp all-purpose flour
2 cups dry red wine
1/4 tsp sugar
10 oz sauerkraut, drained
10 oz celeriac, peeled and shredded
4 None carrots, peeled and shredded
1 None apple, grated
2 None gherkin pickled, drained and shredded
1/2 cup walnuts, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp mayonnaise
3 tbsp heavy cream
1 tbsp fresh chives, chopped
4 None lettuce leaves
1 3/4 lbs potatoes, peeled and finely shredded
1 None medium egg, beaten
4 tbsp vegetable oil

1
Heat the sunflower oil in a large Dutch oven and fry the diced beef in batches, until browned all over. Remove with a slotted spoon and set aside. Add the sliced onions and red pepper and fry gently for 10 mins. Stir in the tomato puree and flour and cook for 1 min. Pour in the wine and 1 cup water and bring to a boil, scraping any sediment from the base of the pot.
2
Return the meat to the Dutch oven with the sugar and season with salt and freshly ground black pepper. Cover tightly and simmer very gently for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
3
To make the coleslaw, mix the sauerkraut, celeriac, carrots, apple, pickles and walnuts in a bowl with the parsley, mayonnaise and cream. Season to taste. Spoon the coleslaw in 4 lettuce leaves and garnish with the chopped chives. Chill in the fridge until ready to serve.
4
To make the potato rosti, mix the shredded onion with the potatoes and egg in a bowl. Season well. Heat 2-3 tbsp vegetable oil in a large heavy-based frying pan and drop 4 large spoonfuls of the potato mixture into the hot oil. Flatten with a spatula and fry for 3-4 mins on each side until golden. Remove with a slotted spoon and keep warm. Repeat to make 8 rosti in total, adding more oil as needed.
5
Serve the goulash with the rosti and coleslaw.

1356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 tbsp sunflower oil, 2 1/4 lbs lean stewing beef, diced, 5 None onions, 4 peeled and sliced, 1 peeled and shredded, 1 None red pepper, deseeded and chopped, and more.

Yes, Goulash With Coleslaw And Rosti falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goulash With Coleslaw And Rosti

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