Beef juice goulash with chili and chocolate

Name: Beef juice goulash with chili and chocolate
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 6 Onions (about 500 g); 3 Chillies; 1 kg Braised beef; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 1 glass (400 ml) Beef stock; 7-10 Tbsp Salt; 100 g Fine dark chocolate (70% cocoa content); 4 Stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

6 Onions (about 500 g)
3 Chillies
1 kg Braised beef
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
1 glass (400 ml) Beef stock
7-10 Tbsp Salt
100 g Fine dark chocolate (70% cocoa content)
4 Stem(s) Parsley

Directions

1
Onions peel and roughly chop. Wash and clean the chillies and cut them into rings. Wash the meat, dab dry and cut into cubes (approx. 3 cm edge length). Heat the oil in a frying pan.
2
Fry the meat for approx. 8 minutes, turning it over. After 6 minutes add onions, 2/3 of the chilli and tomato paste. Dust with flour. Deglaze with 1/2 litre water and beef stock. Season with salt.
3
Close the roaster with a lid and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 1/2 hours. Slice chocolate into thin shavings with a kitchen slicer.
4
Stir the chocolate shavings into the finished goulash, except for something to garnish. Season to taste with salt. Wash parsley, shake dry, pluck leaves from the stalks and chop. Sprinkle parsley, remaining chocolate shavings and chilli over the goulash.