Sweet and Sour Goulash with Fried Potato Wedges

Cut meat from the butcher into thumb-sized pieces. Peel carrots, cut in half lengthwise, cut diagonally coarse slices. Peel onions, cut into coarse cubes, peel garlic, cut into fine leaves. Cut smoked bacon into coarse strips.

Pluck marjoram, peel pickles, halve lengthwise, cut into coarse slices. Scrub potatoes well with root brush, dry, cut into corners with peel.

Heat saucepan with canola oil, sear meat on all sides, sprinkle brown sugar, caramelize slightly, add onions, sauté, sprinkle with paprika powder. Add juniper, peppercorns, garlic, carrots, bay leaf, cloves, paradeis pulp, mix everything together and brown.

Add bacon, pour vegetable soup, add marjoram and rosemary sprig, let it boil, add mustard, season with vinegar. Season with salt and pepper, simmer for 25 to half an hour. At the last moment fold in pickles. Fry potato wedges in hot canola oil until golden brown on all sides.

Serve:

Arrange goulash in deep dish, add potato wedges around edge, drizzle with sour cream, garnish with watercress.

Approximate value per person:

427 Kcal – 15 g fat – 43 g egg white – 28 g carbohydrates – 2 Be (bread units).

Our tip: Use bacon with a subtle smoky note!

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