1 pound ground beef
3/4 cup cauliflower florets
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
3 ounces raspberries, chopped
1/4 cup butter, softened
1 1/2 tablespoons lemon juice
1/4 cup orange juice
1 teaspoon salt
1 cup white wine
1/2 cup sour cream
1/2 teaspoon crushed red clams
1/2 teaspoon ground black pepper
1 slice black walnuts
1 teaspoon thyme
Fresh parsley to garnish
In a blender, mix the beef, cauliflower, basil, and thyme, leaving blend in bowl to coat. Sprinkle salt over beef to taste.
Place the raspberries in a medium bowl. Add butter, lemon juice, orange juice, salt, white wine, sour cream, and crushed red clams. Mix all together, reserving 1/2 cup or juice. Mix well. Mix in ginger; mix into beef mixture. Stir in lemon juice; pour into meat mixture. Mix to distribute evenly. Cover and chill in refrigerator.
While refrigerator is chilling, trim all fruit, leaving 3 inches in each fruit. Rinse and pat fruit dry; reserve remaining liquid.
To assemble the goulash: Divide the meat mixture evenly between 2 separate bowls. Place the raspberries, one at a time, on top of the meat mixture. Cut into bite size pieces each piece discarding dregs. Serve with thinly sliced tomatoes and sliced pimento peppers.
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