Hearty chestnut goulash

Name: Hearty chestnut goulash
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 500 g small chestnuts; 75-100 g streaky smoked bacon; 100 g Shallots or small onions; 1 TABLESPOON clarified butter; 750 g mixed goulash; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet peppers; 2 small bay leaves; 1/4 l dry red wine; 2 TEASPOONS clear broth (instant); 2-3 (approx. 200 g) Carrots; 2 tablespoons (30 g) Flour; 3 TABLESPOONS Fresh cream; 1 collar Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

500 g small chestnuts
75-100 g streaky smoked bacon
100 g Shallots or small onions
1 TABLESPOON clarified butter
750 g mixed goulash
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet peppers
2 small bay leaves
1/4 l dry red wine
2 TEASPOONS clear broth (instant)
2-3 (approx. 200 g) Carrots
2 tablespoons (30 g) Flour
3 TABLESPOONS Fresh cream
1 collar Parsley

Directions

1
Clean the chestnuts, clean them thoroughly and halve or quarter them. Dice the bacon. Peel and halve the shallots
2
Fry bacon in hot clarified butter until crispy. Add mushrooms and shallots and fry vigorously while turning. Remove. Dab the meat dry and possibly cut it a little smaller. Fry in portions in hot bacon fat
3
Put all the meat, shallots, mushrooms and bacon back into the pot. Season with salt, pepper and paprika, add laurel. Deglaze with a good 1/2 l water and wine and stir in broth. Bring everything to the boil, cover and stew for about 1 1/2 hours
4
Peel, wash and chop 4 carrots. Add to the goulash 15-20 minutes before the end of the cooking time. Stir flour and a little water until smooth. Stir into the goulash and simmer for another 5 minutes. Refine with crème fraîche. Wash and chop the parsley and sprinkle over it. Goes well with boiled potatoes