Maroon goulash
easy
120 mins
120 mins
Ingredients
- 500 g small fresh chestnuts
- 100 g streaky smoked bacon
- 100 g Shallots
- 20 g Butter or margarine
- 375 g Beef and pork goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp from the mill
- 7-10 Tbsp Sweet peppers
- 2 small bay leaves
- 1/4 l dry red wine
- 1/2 l clear broth (instant)
- 200 g Carrots
- 30 g Flour
- 3 TABLESPOONS Fresh cream
- 1 collar Parsley
- 7-10 Tbsp Kitchen paper
Directions
- 1
Clean the chestnuts carefully, cutting off the ends of the stems. Rub the mushrooms with kitchen paper and halve or quarter them. Cut bacon into small cubes. Peel and halve the shallots.
- 2
Heat the fat in a large casserole and fry the bacon in it until crispy. Add the mushrooms and shallots and fry vigorously while turning. Remove. Fry the meat (possibly cut a little smaller) in portions in the bacon fat.
- 3
Put the meat, shallots and mushrooms back into the pot and season with salt, pepper and paprika. Add bay leaves and deglaze with red wine and stock. Cover and simmer at low heat for about 1 1/2 hours.
- 4
Clean and wash the carrots and add them to the goulash 15-20 minutes before the end of the cooking time. Whisk the flour in a little cold water and thicken the goulash. Boil for about 5 minutes while stirring and refine with crème fraîche.
- 5
Wash the parsley, dab dry, chop finely and sprinkle over the goulash before serving. Serve with spaetzle, ribbon noodles or boiled potatoes.
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