Goulash With Coleslaw And Rosti - cooking recipe

Ingredients

3 tbsp sunflower oil
2 1/4 lbs lean stewing beef, diced
5 None onions, 4 peeled and sliced, 1 peeled and shredded
1 None red pepper, deseeded and chopped
2 tbsp tomato puree
3 tbsp all-purpose flour
2 cups dry red wine
1/4 tsp sugar
10 oz sauerkraut, drained
10 oz celeriac, peeled and shredded
4 None carrots, peeled and shredded
1 None apple, grated
2 None gherkin pickled, drained and shredded
1/2 cup walnuts, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp mayonnaise
3 tbsp heavy cream
1 tbsp fresh chives, chopped
4 None lettuce leaves
1 3/4 lbs potatoes, peeled and finely shredded
1 None medium egg, beaten
4 tbsp vegetable oil

Preparation

Heat the sunflower oil in a large Dutch oven and fry the diced beef in batches, until browned all over. Remove with a slotted spoon and set aside. Add the sliced onions and red pepper and fry gently for 10 mins. Stir in the tomato puree and flour and cook for 1 min. Pour in the wine and 1 cup water and bring to a boil, scraping any sediment from the base of the pot.
Return the meat to the Dutch oven with the sugar and season with salt and freshly ground black pepper. Cover tightly and simmer very gently for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
To make the coleslaw, mix the sauerkraut, celeriac, carrots, apple, pickles and walnuts in a bowl with the parsley, mayonnaise and cream. Season to taste. Spoon the coleslaw in 4 lettuce leaves and garnish with the chopped chives. Chill in the fridge until ready to serve.
To make the potato rosti, mix the shredded onion with the potatoes and egg in a bowl. Season well. Heat 2-3 tbsp vegetable oil in a large heavy-based frying pan and drop 4 large spoonfuls of the potato mixture into the hot oil. Flatten with a spatula and fry for 3-4 mins on each side until golden. Remove with a slotted spoon and keep warm. Repeat to make 8 rosti in total, adding more oil as needed.
Serve the goulash with the rosti and coleslaw.