Red Beet Goulash Soup With Spicy Asian Gremolata

• 2 tbsp oil
• 1 3/4 lbs beef stew meat and/or veal (from the leg), cubed
• 3 None shallots, peeled and finely diced
• 2 tbsp flour
• 3 1/3 cups vegetable stock
• 1 lb beets, peeled and cut into small cubes
• 10 oz carrots, peeled and thinly sliced
• 3/4 cup coconut milk
• 3 stalks lemongrass
• 1 None red chili pepper, seeded and finely chopped
• 1 tbsp finely chopped fresh ginger
• 1 None lime, peel grated and lime juiced
• 1/2 bunch cilantro, finely chopped
• 1 pinch sugar
• 2 tbsp creme fraiche

1. Heat the oil in a Dutch oven on high heat. Add the meat in batches and saute until browned. Season to taste and remove form the pan. Add the shallots and saute until lightly browned. Stir in the flour. Return the meat to the pan and add the stock. Bring to a boil. Reduce heat to low; cover and simmer for 1 1/2 hours. After about an hour, add the beets, carrots and coconut milk.
2. For the gremolata, remove the outer leaves from the lemongrass. Finely chop the soft inner leaves. Mix the lemongrass, chili pepper, ginger, lime peel and cilantro in a small bowl. Refrigerate until ready to serve.
3. Add the sugar and lime juice to the goulash and season it to taste. Serve in bowls, garnished with a dollop of creme fraiche and sprinkled with gremolata.

oil, beef stew meat andor, shallots, flour, vegetable stock, beets, carrots, coconut milk, stalks lemongrass, red chili pepper, fresh ginger, lime, cilantro, sugar, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/22798 (may not work)