Goulash with Carrots and Kohlrabi

Ingredients

• 400 g veal goulash
• Salt
• Pepper
• 2 onions
• 2 tbsp olive oil
• 500 ml meat broth
• 4 medium potatoes
• 1.2 kg kohlrabi
• 300 g carrots
• 0.5 bunch Parsley

Instructions

1. 1.

   Cut the meat into about 1.5 cm cubes and season with salt and pepper. Peel and dice the onion. Heat oil in a pot, brown the onion and meat over high heat for about 5 minutes, then cover with about 300 ml broth and simmer on low heat for 1–1.5 hours.

2. 2.

   Meanwhile peel, wash and halve the potatoes. Clean, peel and cut kohlrabi and carrots into 1 cm thick sticks.

3. 3.

   Cook the potatoes in salted water for about 15–20 minutes until almost tender, then drain. Wash parsley, dry and chop.

4. 4.

   Add the potatoes, kohlrabi and carrots to the meat, add more broth if needed, season with salt and pepper, and simmer for another 20 minutes until the kohlrabi and carrots are cooked but still firm. Sprinkle with parsley before serving.