Summary

Ingredients

• g 2,500 beef oulash, lean
• 6 clove (s) garlic
• 5 bay leaves
• 2 bunches parsley, smooth
• 7 tablespoon vinegar (tarragon vinegar)
• liter ⅛ wine, red, dry
• 1 orange (s), (untreated)
• 4 clove (s)
• 150 g onion (s)
• 200 g bacon, fresh (reen)
• 500 g carrot (s)
• 30 g walnuts
• 800 ml beef stock (a. D. Glass)
• Salt and pepper, mixed with black

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Instructions

1. Put the meat cubes with the whole cloves of garlic, bay leaves and the parsley bundle in a bowl. Pour in tarragon vinegar and red wine. Season with pepper and mix everything well. Cover and leave to marinate in the refrigerator overnight. Turn once in between.
2. Peel the orange peel thinly about 15 cm long and put the cloves in the peel. Slice the onions and dice the bacon. Fry the bacon in a casserole and remove the cracklings.
3. Remove the meat cubes from the marinade and pat dry. Then fry the meat cubes in the hot bacon fat in portions and remove with a slotted spoon, lightly salt and pepper.
4. Quarter and halve the carrots lengthways. Roast the walnuts in a pan without fat until golden brown. Fry the onions vigorously in the remaining fat in the Dutch oven, turning. Add the fried meat cubes, carrots, orange peel, nut kernels and bay leaves from the marinade. Pour in the remaining marinade through a sieve (do not add the garlic cloves to the meat). Pour in the beef stock and mix well.
5. Close the casserole with a lid and cook at 150 degrees on the bottom of the oven for about 3 hours.
6. It goes well with pasta, sprinkled with grated Gruyère.