Beef goulash with quince chutney

• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

180 minutes

Ingredients for 2 servings

For the goulash

• 250g beef goulash
• 2 bell peppers
• 2 carrots
• 1 parsnip
• 150 ml apple juice
• 50 ml elderberry juice
• 1 tsp cinnamon
• 2 star anise (1)
• 2 bay leaves
• 2 juniper berries
• Salt
• 250 ml water

As a side dish

• 8-10 potatoes

For the chutney

• 2 quinces
• 1 onion (1)
• 2 cloves of garlic (1)
• 1 thumb-sized piece of ginger (1)
• 20ml acerola juice
• 1 tsp coconut blossom sugar
• 100 ml water
• 1/2 tsp salt
• Olive oil

preparation

• For the goulash, chop everything into small pieces, heat a braising pot with a little olive oil, sear the meat together with the vegetables and spices, and deglaze with the juice.
• Then add a little more water and simmer on low heat for 2-3 hours.
• Then season with salt.
• Meanwhile, peel and cook the potatoes.
• For the chutney, remove the fuzz from the quince, core it and cut it into small pieces.
• In a pot with oil, fry a finely chopped onion (1), finely grated ginger (1) and garlic (1) together with the quince until very hot.
• 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 on a plate and enjoy.

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