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Betty Bossi Koch-Center
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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