Beef goulash in red wine
easy
150 mins
150 mins
Ingredients
- 1 kg Beef (from the leg)
- 150 g streaky smoked bacon
- 250 g Shallots
- 250 g Carrots
- 1 Garlic clove
- 3 TABLESPOONS Flour
- 1/8 l clear broth (instant)
- 3/8 l dry red wine
- 1 TABLESPOON Tomato paste
- 1 TEASPOON Herbs of Provence
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Bay leaf
- 375 g Mushrooms
- 30 g Butter or margarine
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and cut into 5 cm cubes. Cut bacon into strips. Peel and dice 2 shallots. Clean, wash and dice 1 carrot. Peel garlic and chop finely.
- 2
Skip the bacon in a casserole. Take out and put aside. Brown the meat in the bacon fat in portions, remove. Sauté diced shallots and carrots in the frying fat. Dust with flour and brown while stirring.
- 3
Deglaze with broth and red wine. Bring the sauce to the boil while stirring. Add tomato paste, garlic, herbs of Provence and bacon. Season with salt and pepper. Add bay leaf and meat and boil up briefly.
- 4
Cover and braise in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 hours. In the meantime peel the remaining shallots. Clean and wash the remaining carrots and cut them into 1/2 cm thick slices.
- 5
Wash and clean the mushrooms and possibly halve them. Steam shallots and carrots in hot fat while turning for 12-15 minutes. Add everything to the meat 10 minutes before the end of the cooking time. Garnish with parsley.
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