Beef goulash in tomato cream sauce

Name: Beef goulash in tomato cream sauce
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 4 Onions; 2 Garlic cloves; 400 g Leeks; 300 g Carrots; 150 g streaky smoked bacon; 1 kg Beef (from the leg); 3 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Flour; 1 can(s) (425 ml) Tomatoes; 2 Bay leaves; 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Juicy meat from the leg of beef, braised in a delicious sauce - a wonderful Sunday meal to our taste!

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

4 Onions
2 Garlic cloves
400 g Leeks
300 g Carrots
150 g streaky smoked bacon
1 kg Beef (from the leg)
3 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 TABLESPOONS Flour
1 can(s) (425 ml) Tomatoes
2 Bay leaves
100 g Whipped cream

Directions

1
Peel and chop the onions. Peel and chop the garlic. Clean the leek, wash thoroughly and cut into rings. Peel, wash and roughly dice the carrots. Finely dice bacon. Dab meat dry and cut into large cubes.
2
Heat clarified butter in a casserole or roasting pan. Brown the meat in portions all around. Season with salt and pepper and remove. Fry the bacon and onions in hot frying fat for approx. 5 minutes.
3
Briefly steam the garlic, leek and carrots. Dust the vegetables with flour and sauté for about 2 minutes. Add the tomatoes and juice, bring to the boil and braise for about 10 minutes, chopping the tomatoes a little.
4
Add 1 l water, bring to the boil and season vigorously with salt, pepper and bay leaf. Put the meat back into the pot. Cover and stew for about 2 hours. Add cream and braise for about 30 minutes. Season with salt, pepper and 1 pinch of sugar.
5
Served with: bread or mashed potatoes.