Summer goulash

Summer goulash

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / person: 450 kcal
, Fat: 8 g
, Carbohydrate: 39 g
, Protein: 48 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter for frying
800 g veal ragout (e.g. shoulder)
2 tbsp white flour
1 tsp sweet paprika
1 tsp salt


3 spring onions incl. green parts
500 g waxy potatoes
350 g cherry tomatoes
2 tbsp tomato puree
½ tsp salt
1 dl white wine
4 dl vegetable bouillon
200 g beans
2 corn cobs


4 tbsp lovage
1 organic lemon
1 garlic clove
¼ tsp sea salt
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How it's done


Heat the clarified butter in a casserole dish. Brown the meat in batches for approx. 2 mins. per batch, dust with a little flour, remove, season. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.


Cut the spring onions into rings and cut the potatoes into approx. 3 cm pieces. Pierce the tomatoes with a knife.

Sauté the onions for approx. 3 mins. Add the potatoes, tomatoes and tomato puree and cook briefly, season with salt. Pour in the wine and reduce to half the amount.

Pour in the stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1½ hrs.

Halve the beans, remove the corn kernels from the cobs, add to the goulash, cook (uncovered) for approx. 30 mins.


Finely chop the lovage, grate in the lemon zest, press in the garlic, season with salt. Sprinkle the Gremolata on top of the goulash.

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