This recipe for a hearty meat dish with potato crust is a tribute to classic, traditional cuisine, as my grandma always prepared it. Although she didn't use a Thermomix®, the idea of hiding a hearty goulash under a crispy potato crust came from her. I have modernized her recipe and adapted it to the possibilities of the Thermomix® to simplify and speed up the process. The veal from the shoulder is the heart of this dish. It is lean yet juicy and absorbs the flavors of the sauce wonderfully. The shallots provide a fine, sweetish note that gives the goulash a special depth. Clarified butter is my preferred fat for searing, as it has an intense flavor and browns the meat nicely. The white wine is used to dissolve the roasting juices and give the goulash a fruity acidity. Crème fraîche makes the sauce creamy and softens the acidity of the wine. The potato crust, refined with egg yolk and butter, ensures a fluffy texture and a golden brown crust. When preparing in the Thermomix®, it is important not to chop the shallots too finely, as they can burn. The temperature for sautéing should not be too high so that the shallots do not become bitter. The meat is seared outside of the Thermomix, as it does not reach the necessary heat in the mixing bowl to form a nice crust. Make sure to pat the meat dry and dust with flour before searing so that it does not splatter in the fat and gets a nice browning. The mashed potatoes should cool down a little before refining with egg yolk and butter so that the eggs do not curdle. For a vegetarian version, the veal can be replaced by a mixture of mushrooms (e.g. button mushrooms, king oyster mushrooms, shiitake) and smoked tofu. Vegetable broth can be used instead of white wine. For a vegan version, the crème fraîche can be replaced with a plant-based alternative based on cashew or soy. The butter in the mashed potatoes can be replaced by margarine or olive oil, and some plant-based milk can be used instead of egg yolk. In terms of spices, paprika powder, caraway, marjoram or thyme also go perfectly with this dish in addition to salt and pepper. Serve the meat dish with potato crust hot from the oven. A fresh salad, such as lamb's lettuce with bacon cubes and croutons, or a red cabbage salad with apple and walnuts, goes well with it. A dry red wine or a cold beer also go well with it. Leftovers of the dish can be stored in the refrigerator and warmed up the next day. However, the potato crust will become a little softer. The goulash can also be prepared well in advance and frozen. However, the potato crust should only be applied shortly before baking.

Hearty Meat Dish with Potato Crust

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Description

Ingredients (11 ingredients)

Preparation (8 steps)

Prepare potatoes

Prepare mashed potatoes

Chop shallots

Prepare goulash base

Sear meat (NOT IN THERMOMIX!)

Finish goulash

Refine mashed potatoes

Bake goulash

Finished cooking? Great! 🎉

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