Beef goulash with red wine

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 500 g Beef goulash
  • 100 g Shallots
  • 1 TABLESPOON clarified butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 1 TABLESPOON Tomato paste
  • 1 TABLESPOON Flour
  • 100 ml dry red wine
  • 250 g Mushrooms
  • 250 g Carrots
  • 1 Rosemary stalk
  • 1 TABLESPOON Oil
  • 250 ml Vegetable broth (instant)
  • 2-3 TABLESPOONS Whipped cream
  • 8 discs Baguette
  • 7-10 Tbsp Rosemary

Directions

  1. 1

    Wash the goulash and dab dry. Peel and finely dice the shallots. Heat lard in a roaster. Sauté the meat in it vigorously while turning. Season with salt, pepper and paprika.

  2. 2

    Add the shallots. Stir in tomato paste. Dust with flour. Add red wine and 375 ml water while stirring. Cover and braise for about 1 hour. In the meantime clean, wash and halve the mushrooms. Peel, wash and cut carrots into sticks.

  3. 3

    Strip rosemary needles from the stem. Heat the oil. Sauté mushrooms in it, add carrots. Season with salt, pepper and rosemary. Deglaze with broth. After 30 minutes of cooking time add to goulash. Refine with cream, season again, serve garnished with baguette and rosemary.

Nutrition Facts

KCAL
340 kcal
CARBS
14 g
FATS
17 g
PROTEINS
28 g

Categories & Tags

Main DishesMeatBeef