AVIKO Potato pancakes with lentil goulash
3-4
15-20
Main required ingredient
AVIKO Potato pancakes
1-2 stalks of celery
2 carrots
2 cans of green or brown lentils
1 onion
2-3 dried mushrooms
100 g mushrooms
2-3 tablespoons of olive oil or clarified butter
1 tablespoon of tomato paste
100 ml of red wine
1 cup of water
spices: 2-3 allspice, 1 bay leaf, 1 teaspoon of lovage, 1 teaspoon of marjoram, 1 teaspoon of dried parsley, ½ teaspoon of sugar, salt and pepper to taste
½ bunch of parsley
In a pan, fry the finely diced onion with a pinch of salt and sugar in olive oil or clarified butter. Then add the remaining diced vegetables: carrots and celery. Fry everything for another 3-4 minutes and add red wine. Evaporate the wine vigorously. Then add dried mushrooms, water, lentils and spices. Stew everything for 15 minutes over low heat. Season to taste with salt and pepper.
In a separate pan, fry the sliced mushrooms and add them to the goulash. Cook everything for another 10 minutes. In the meantime, fry the potato pancakes according to the instructions on the package.
Serve the pancakes with sauce, sprinkled with chopped parsley.
Good advice: try this dish with our potato pancakes with garlic and marjoram (Bramboraky)!
