Ingredients
600 g
Beef goulash
200 g
Pod
200 g
Carrot cubes
10 g fresh parsley
20 g young leek
80 g pickled onions
5 g Vegetable500 g potato
Preparation steps
Weight for 4 portions – 1.6 kg
1
In a pot, heat the goulash, then add the green beans and carrots. Cook for 5 to 7 minutes for the flavors to meld.
2
Stir in the chopped parsley, young and green onions and pickled shallots. Serve the stew hot with boiled potatoes.
Tip
You can add a few lightly toasted pine nuts or seeds on top for a crunchy contrast to the soft stew.
Serving
Microgreens (e.g., parsley sprouts or young leaves) on top provide a final sophisticated touch.