Red wine boletus goulash

Name: Red wine boletus goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 small head (about 500 g) White cabbage; 7-10 Tbsp Salt; 15 g dried porcini; 150 g Celeriac; 3 Carrots; 3 Onions; 5 TABLESPOONS Oil; 800 g Beef goulash; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 collar Thyme; 3 Bay leaves; 300 ml dry red wine; 2 TABLESPOONS Sugar; 4 TABLESPOONS White wine vinegar; 250 g Tomatoes; 2 red onions; 200 g dried spaetzle; 1 TABLESPOON dark sauce thickener

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 small head (about 500 g) White cabbage
7-10 Tbsp Salt
15 g dried porcini
150 g Celeriac
3 Carrots
3 Onions
5 TABLESPOONS Oil
800 g Beef goulash
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 collar Thyme
3 Bay leaves
300 ml dry red wine
2 TABLESPOONS Sugar
4 TABLESPOONS White wine vinegar
250 g Tomatoes
2 red onions
200 g dried spaetzle
1 TABLESPOON dark sauce thickener

Directions

1
Halve the white cabbage and remove the hard stalk. Cut the cabbage into very fine strips, place in a bowl, add 1 teaspoon of salt and knead thoroughly. Leave to stand for about 1/2 hour. Soak porcini mushrooms in 300 ml lukewarm water for about 30 minutes. Peel and wash celery and cut into cubes. Peel, wash and also dice carrots.
2
Peel and halve onions and cut into strips. Heat 2 tablespoons of oil in a large pot. Brown the meat all around. Season with salt and pepper. Add onions, celery and carrots and fry for about 3 minutes. Add tomato paste, a few sprigs of thyme and laurel to the pot. Deglaze with porcini mushrooms in the soaking water. Add red wine and braise at medium heat for about 1 hour. In the meantime drain white cabbage in a sieve. Mix sugar, salt, 3 tablespoons of oil and vinegar to a marinade. Wash the tomatoes, dab dry, quarter, seed and cut into strips. Peel and halve red onions and cut them into strips.
3
Deglaze with porcini mushrooms in the soaking water. Add red wine and braise at medium heat for about 1 hour. In the meantime drain white cabbage in a sieve. Mix sugar, salt, 3 tablespoons of oil and vinegar to a marinade. Wash the tomatoes, dab dry, quarter, seed and cut into strips. Peel and halve red onions and cut them into strips. Mix the marinade, onions and tomatoes with the white cabbage. Cook the spaetzle in plenty of boiling salted water for about 12 minutes. Tie the goulash with some sauce thickener. Drain the spaetzle, let it drip off and arrange it on plates with the goulash. Garnish with thyme twigs. Add white cabbage salad
4
Mix the marinade, onions and tomatoes with the white cabbage. Cook the spaetzle in plenty of boiling salted water for about 12 minutes. Tie the goulash with some sauce thickener. Drain the spaetzle, let it drip off and arrange it on plates with the goulash. Garnish with thyme twigs. Add white cabbage salad
5
Waiting time approx. 30 minutes