Herbed beef stew with white wine

Name: Herbed beef stew with white wine
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Organic Lemon; 3 Shallots; 2 Garlic cloves; 1 kg Beef goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 1⁄4 l White wine; 1⁄2 Federation flat leaf parsley; 1 potty Coriander

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Organic Lemon
3 Shallots
2 Garlic cloves
1 kg Beef goulash
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
1⁄4 l White wine
1⁄2 Federation flat leaf parsley
1 potty Coriander

Directions

1
Wash lemon hot and rub dry. Peel half of the peel into strips with a zest ripper. Rub the remaining peel thinly. Cut the lemon in half and squeeze out one half. Peel shallots and garlic and dice finely.
2
Dab goulash well dry. Heat the lard in a roaster. Sauté the goulash in it in portions all around. Season with salt and pepper. Finally fry shallots and garlic briefly.
3
Deglaze with wine and 1⁄2 l water and bring to the boil. Stir in zi-trone juice and grated lemon peel. Cover and braise for about 1 1⁄2 hours, stirring occasionally. Possibly add 1⁄8-1⁄4 l water.
4
Wash parsley and coriander, shake dry and chop. Add the herbs about 15 minutes before the end of the cooking time and cook. Season goulash with salt and pepper. Arrange and sprinkle with lemon peel.
5
Tastes good with farmhouse bread or roast potatoes.