Summary

Ingredients

• 500 g beef oulash
• 250 g mushrooms, fresh
• 1 leek
• 200 ml red wine, dry (Burgundy)
• 100 g bacon, mixed, smoked
• 400 ml beef stock
• 2 tablespoon rapeseed oil
• salt and pepper
• 1 bay leaf

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Instructions

1. Clean and halve the mushrooms, quarter the large mushrooms. Clean and wash the leek and cut into rings. Cut the beef goulash into large cubes, dice the bacon.
2. Heat the oil in a saucepan, fry the vegetables in it and remove them. Fry the meat with the bacon cubes in the remaining frying fat. Deglaze with the red wine. Pour in the beef stock and add the bay leaf. Let it simmer for about 1 1/2 hours. Add the vegetables and season with salt and pepper.
3. Tips: If the sauce is too runny for you, you can thicken it with a brown sauce thickener. You can also add 1 teaspoon of crème fraîche to the goulash when serving.
4. It goes well with baguette or farmhouse bread. But you can also serve pasta or mashed potatoes.