Goulash with Gingerbread Spice

Ingredients

• 2 onions
• 1 Garlic clove
• 250 g waxy potatoes
• 2 carrots
• 100 g mushrooms
• 800 g pre-cut beef goulash (ready to cook)
• 2 tbsp plant oil
• 750 ml beef stock
• Salt
• Pepper (freshly ground)
• 1 cinnamon stick
• 2 cloves
• 1 star anise
• 1 sprig rosemary
• 1 piece sauce gingerbread

Instructions

1. 1.

   Peel and dice the onions and garlic. Peel the potatoes and carrots, then cut into cubes or slices. Clean the mushrooms and halve or quarter them depending on size. Rinse the meat and pat it dry.

2. 2.

   Brown the meat in hot oil in a pot until all sides are browned. Add the prepared vegetables and mushrooms, letting them brown slightly. Cover with stock. Season with salt and pepper. Place the cinnamon stick, cloves, and star anise in a spice bag, add to the goulash, cover loosely and simmer gently for about 1½ hours, stirring occasionally and adding more stock if needed.

3. 3.

   During the last 15 minutes add the rosemary, grate the sauce gingerbread into the goulash and allow it to thicken slightly. Remove the spice bag and serve seasoned with salt and pepper.