Burgundy Meat Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg goulash, mixed
- 200 g bacon, streaky, smoked
- 500 g onion (s), small
- 3 clove (s) garlic
- 300 g carrot (s)
- 500 g mushrooms
- salt
- 2 tablespoons oil
- 3 tablespoon flour
- 2 tablespoon tomato paste
- 0.5 liter ½ red wine (Burgundy)
- 2 tablespoon broth, clear (instant)
- 4 bay leaves
- 2 teaspoons dried thyme
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Dice the meat smaller if necessary. Cut the bacon into strips. Peel the onions and garlic. Halve the onions if necessary. Chop the garlic. Peel, wash and finely dice the carrots. Clean mushrooms.
- Leave the bacon in a roaster and take it out again. Fry the onions, garlic, carrots and mushrooms in the frying fat. Season everything to taste with salt and pepper and remove.
- Heat the oil in the roaster. Fry the meat vigorously in portions and season.
- Now put everything together in the pot. Dust with flour and sweat. Stir in tomato paste and deglaze with wine and 1 liter of water, bring to the boil. Add the stock powder, bay leaves and thyme.
- Cover the stew and let it simmer in a preheated oven at 200 ° C for about 2 hours.
- Baguette, hearty brioches or polenta are enough.
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