Summer goulash

Total time: 2hr 30m
Preparation Time: 30m

For 4 people


Luca (FOOBY Team)

Nutritional Information

Contains 450 Kcal, 48g Protein, 39g Carbohydrates, 8g Fat


  • Meat
  • clarified butter for frying
  • 2 tbsp white flour
  • 800 g veal ragout (e.g. shoulder)
  • 1 tsp sweet paprika
  • 1 tsp salt
  • Vegetables
  • 3 spring onion incl. green part
  • 350 g cherry tomatoes
  • 500 g waxy potatoes
  • 0.5 tsp salt
  • 2 tbsp tomato puree
  • 1 dl white wine
  • 4 dl vegetable bouillon
  • 200 g beans
  • 2 corn cobs
  • Gremolata
  • 4 tbsp lovage
  • 1 organic lemon
  • 1 garlic clove,
  • 0.25 tsp sea salt

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  • Meat

    Heat the clarified butter in a casserole dish. Brown the meat in batches for approx. 2 mins. per batch, dust with a little flour, remove, season. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.
  • Vegetables

    Cut the spring onions into rings and cut the potatoes into approx. 3 cm pieces. Pierce the tomatoes with a knife.
  • Sauté the onions for approx. 3 mins. Add the potatoes, tomatoes and tomato puree and cook briefly, season with salt. Pour in the wine and reduce to half the amount.
  • Pour in the stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1½ hrs.
  • Halve the beans, remove the corn kernels from the cobs, add to the goulash, cook (uncovered) for approx. 30 mins.
  • Gremolata

    Finely chop the lovage, grate in the lemon zest, press in the garlic, season with salt. Sprinkle the Gremolata on top of the goulash.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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