French Goulash
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 8 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, for braising
- 4 onion (s)
- 6 carrot (s)
- Orange peel, 1 strip
- 1 bay leaf
- 4 grains pepper
- 2 cloves garlic
- 300 ml beef broth
- Salt and pepper, black, ground
- 300 ml red wine
- 0.5 teaspoon ½ herbs Provence, dried
- N / A parsley, fresh
Print Recipe
Pin Recipe Instructions
- Peel and slice 1 onion. Layer the meat, onion, 3 peeled carrots, orange peel, bay leaf and peppercorns in a deep saucepan, pour red wine over them and marinate with the lid in the fridge overnight.
- Drain the meat and vegetables, save the marinade. Heat the fat in an ovenproof dish and fry the meat vigorously on all sides in portions until it is brown. Then take it out of the pot.
- Put the rest of the onion, peeled and roughly chopped, into the frying fat with the chopped garlic and sauté. Add the meat, orange peel and bay leaf. Pour in the broth, season with salt, pepper and bring to a boil. Put the lid on and simmer for about 2 hours on a low flame or cook in the oven at 160 ° C (gas mark 3). Add 3 fresh peeled, sliced carrots and Provencal herbs 30 minutes before the end of the cooking time.
- This goes well with spaetzle or baguette and a fresh salad. I also like to serve the goulash with duchess potatoes made from mashed potatoes. The red wine should be dry and can also be served with food. I buy the braised meat in pieces and cut myself into approx. 4 cm cubes. Otherwise you take goulash.
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