Recipe

Beef goulash with quince chutney

Suitable for the following diets:
  • glutenfrei
  • laktosefrei
  • histaminarm
  • glutenfrei
  • histaminarm
  • laktosefrei
  • Rezepte
Cook time 180 min.
Level average

Cook time

  • For the goulash, chop everything finely, heat a braising pan with a little olive oil, sear the meat together with the vegetables and spices, then deglaze with the juice.
  • Then add a little more water and let it simmer for 2-3 hours over low heat.
  • Season with salt to taste.
  • Meanwhile, peel and cook the potatoes.
  • For the chutney, remove the fuzz from the quinces, core them, and cut them into small pieces.
  • In a pot with oil, sear a finely chopped onion (1), finely grated ginger (1), and garlic (1) together with the quince.
  • Season with salt and coconut blossom sugar, deglaze with acerola juice and water, and let it cook for a good 20 minutes.
  • Then purée.
  • Arrange everything and enjoy.

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.
Products for recipe
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(53,77 € / 1kg)
Organic Fruit Spread
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6,99 €
(34,95 € / 1kg)

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