Summary

Ingredients

• 250 g chestnuts (chestnuts, sweet chestnuts)
• 1 onion (s)
• 2 tablespoons oil
• 100 g bacon (square bacon), leaner
• 500 g beef
• 1 bay leaf
• salt
• Pepper, freshly ground
• nutmeg
• 150 ml red wine
• 400 ml vegetable stock

Print Recipe Pin Recipe

Instructions

1. Roast the chestnuts in the preheated oven at 220 ° C for about 15 minutes and peel them. Peel and finely chop the onion, dice the bacon. Cut the meat into two centimeter cubes.
2. Fry the bacon in heated oil, remove and fry the meat in portions. Fry the onion pieces briefly. Add the bay leaf, salt, pepper, diced bacon, red wine and the vegetable stock. Cover the roasting pan and cook the goulash in the down oven at 200 ° C for about 1 1/2 hours. Then add the chestnuts and cook in the closed roaster for another 15 minutes.
3. Season the stew with salt, pepper and nutmeg and serve hot.