Winegrower's Pot

Name: Winegrower's Pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 9
Ingredients: 1 Garlic clove; 1 medium size and 200 g small onions; 100 g streaky smoked bacon; 1.5-1.8 kg mixed goulash; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 tablespoons (50 g) Flour; 2 TABLESPOONS Tomato paste; 1 l Red wine (French country wine); 2-3 TABLESPOONS clear broth (instant); 3 Stem(s) Parsley; 2 Bay leaves; 400 g Carrots; 1 Stick leek (leek); 400 g Cutting beans; 1 can(s) (425 ml) broad white beans; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 9

1 Garlic clove
1 medium size and 200 g small onions
100 g streaky smoked bacon
1.5-1.8 kg mixed goulash
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 tablespoons (50 g) Flour
2 TABLESPOONS Tomato paste
1 l Red wine (French country wine)
2-3 TABLESPOONS clear broth (instant)
3 Stem(s) Parsley
2 Bay leaves
400 g Carrots
1 Stick leek (leek)
400 g Cutting beans
1 can(s) (425 ml) broad white beans
7-10 Tbsp Kitchen yarn

Directions

1
Peel garlic and onions. Finely dice garlic and medium sized onion, small ones may be halved. Dice bacon. Cut goulash a little smaller. Heat 1 tablespoon of oil in a frying pan.
2
Skip the bacon. Fry all onions and garlic. Remove. Heat 2 tablespoons of oil in the bacon fat. Sauté the goulash in it in portions and season. Add bacon and onions to the goulash.
3
Dust with flour, sweat it on. Stir in tomato paste. Deglaze with wine and 1 -1 1/2 litres of hot water. Bring to the boil, stir in broth. Wash parsley, add with laurel. Cover and stew for about 2 hours.
4
Peel or clean and wash the vegetables. Cut carrots into slices, leek into rings and beans into pieces. Put the vegetables into the pot about 30 minutes before the end of the cooking time. Rinse white beans, drain and cook for the last 10 minutes.
5
Season goulash with salt and pepper.