Fine chestnut goulash

Name: Fine chestnut goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg mixed goulash; 2-3 TABLESPOONS Oil; 3 Onions; 2 Garlic cloves; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 300 ml dry red wine; 500 ml Meat broth; 2–3 Carrots; 1 small stick of leek (leek); 200 g cooked chestnuts (chestnuts, vacuum packed); 2-3 TABLESPOONS Honey; 1/2 bunch Marjoram

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg mixed goulash
2-3 TABLESPOONS Oil
3 Onions
2 Garlic cloves
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
300 ml dry red wine
500 ml Meat broth
2–3 Carrots
1 small stick of leek (leek)
200 g cooked chestnuts (chestnuts, vacuum packed)
2-3 TABLESPOONS Honey
1/2 bunch Marjoram

Directions

1
Dab meat dry. Peel onions and garlic. Dice garlic and 2 onions. Heat oil in a frying pan. Brown the meat in it in portions over high heat, remove.
2
Add the diced onion, garlic and tomato paste to the pot and fry briefly. Put the meat back into the pot and season with salt and pepper. Sprinkle with flour and sauté while stirring. Deglaze with red wine, pour in stock, bring to the boil and loosen the roasting mixture.
3
Cover and braise at low heat for about 2 hours until soft. Add some water in between. Peel and wash the carrots, dab them dry, cut them in half lengthwise and slice them. Clean the leek, wash thoroughly and cut diagonally into strips.
4
Cut 1 onion into strips. Approx. 15 minutes before the end of the cooking time add chestnuts, leek, carrots, onion strips and 1-2 tbsp honey to the goulash and simmer. Wash the marjoram, shake dry and, except for something to garnish, pluck leaves from the stalks and chop.
5
Stir in chopped marjoram and let it steep for a short time. Season goulash with salt, pepper and about 1 tablespoon honey and arrange it on the plate. Garnish with marjoram. Fettucini noodles taste good with it.