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Sunday, September 8, 2013

Lamb Goulash with Green Beans (Lammgulasch mit grünen Bohnen)

I found this recipe in a cookbook my boyfriend bought for me called Das Thüringen Kochbuch.  I've never made goulash with lamb before but figured I've give it a try.  Green beans were in great abundance at the market and figured it was a perfect match.

Ingredients:
1 lb Lamb meat (cut from Shoulder, without bone)
1/2 lb. fresh green beans
6 potatoes
1 carrot
2 onions
1 clove garlic
1 teaspoon of each, savory, rosemary and thyme
butter for saute
1.5 Liters broth (instant or homemade)
salt and pepper

1. Wash the meat, dry with paper towels and cut into mouth-sized pieces.  Wash the beans and snip the ends and cut into pieces that will easily fit a spoon.  Wash and peel the potatoes.  Carrots grate and set aside.  Peel and chop the onions.  Mince the garlic.

2.  In a dutch oven or soup pot, melt the butter in a pan.  Add the meat and brown on each side.  Add the onions and garlic and continue sauteeing.  Cover with the broth.  Cover and let cook on middle heat for 50 minutes.

3.  Then add the beans and the herbs (no salt at this point) and continue cooking for 10 minutes.  Then add the grated carrots and the potatoes and cook an additional 10 minutes.  Serve warm.  The soup can also be garnished with a dollop of creme fraiche or sour cream.

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