Braised beef with peppers and artichokes

Name: Braised beef with peppers and artichokes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Onions; 1 Garlic clove; 1 kg Beef for goulash; 3 TABLESPOONS clarified butter; 500 ml dry red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 Bay leaves; 1 can(s) (425 ml) Artichoke Hearts; 2 red peppers; 400 g Cockscomb pasta (Creste di Gallo)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Onions
1 Garlic clove
1 kg Beef for goulash
3 TABLESPOONS clarified butter
500 ml dry red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 Bay leaves
1 can(s) (425 ml) Artichoke Hearts
2 red peppers
400 g Cockscomb pasta (Creste di Gallo)

Directions

1
Peel and chop the onions and garlic. Dab meat dry and cut into large cubes. Heat clarified butter in a roaster. Fry the meat in it for about 10 minutes. After about 8 minutes add onions and garlic
2
Deglaze with wine, bring to the boil and simmer for about 3 minutes. Add 500 ml water, bring to the boil. Season with salt, pepper, sugar and bay leaf. Stew in a closed roaster for about 2 hours until soft
3
Halve the artichokes. Clean, wash and slice the peppers. Add the artichokes and peppers to the goulash about 1 hour before the end of the cooking time. Prepare pasta in boiling salted water according to instructions on the packet
4
Season the finished goulash with salt and pepper. Arrange goulash and noodles