Hearty Beef Goulash with Black Salsify

Preparation (about 55 min):

Cut meat into thumb-sized pieces, sprinkle with pounded juniper berries, peppercorns and cumin, mix and marinate for about 120 minutes. Peel and chop the onions. Cook salsify in a little milk until al dente, cool, dry on kitchen paper. Cut spring leeks into rolls. Peel potatoes and cut into wedges.

Sauté onions with meat in hot olive oil, add paradeis pulp, paprika powder, lightly brown. Add garlic, pour in clear soup, bring to a boil, simmer. Add the leek rolls and simmer for half an hour. Then add the potato wedges and finish cooking. Finally, add the beans and season. Cut black salsify into pieces, fry in hot olive oil, add to goulash form, stir in currant juice. Serve goulash in a deep dish, garnish with marjoram.

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