Summary

Ingredients

• 800 g beef oulash
• 400 g onion (s)
• 100 g bacon, mixed
• 40 g clarified butter
• 2 cloves garlic
• 1 tablespoon tomato paste
• salt and pepper
• 2 tablespoon flour
• 125 ml wine, red, dry
• 0.5 liter ½ beef stock
• 2 small chilli pepper (s), red
• 2 small chilli pepper (s), green
• 150 g lentils
• 400 g carrot (s)
• 1 bunch parsley, smooth
• sugar
• Cayenne pepper

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Instructions

1. Peel and roughly dice the onions. Peel and squeeze the garlic. Roughly dice the bacon. Heat the clarified butter in a roaster, sear the meat briefly and hot on all sides, season with salt and pepper and set aside. Fry the onion, garlic and bacon in the frying fat, stir in the tomato paste. Dust everything with flour, sweat a little, pour in red wine and beef stock, bring to the boil. Halve the red chili peppers lengthways and place in the roaster with the whole green chili peppers and the meat. Cover the goulash in the preheated oven at 225 degrees (gas 4, convection 200 degrees) on the 2nd shelf from the bottom for 2 hours, stirring frequently. After 1 hour of cooking, add the lentils. Peel and slice the carrots, coarsely chop the parsley. Add the carrots 20 minutes before the end of the cooking time and continue cooking, covered. Take the finished goulash out of the oven, season with salt, pepper, a large pinch of sugar and cayenne pepper if necessary, fold in the parsley.