Goulash from Roman Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef for goulash
- Rapeseed oil or clarified butter for frying
- 125 g bacon cubes, lean
- 500 g onion (s)
- 300 g carrot (s)
- 3 large bell peppers, red
- 100 g tomato paste
- 200 ml roast stock or beef stock
- 100 ml water
- 100 ml espresso
- 250 ml red wine, dry
- 50 g dark chocolate
- salt and pepper
- 3 teaspoons paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Dice the onions, carrots and peppers.
- Now fry the meat and the vegetables in the rapeseed oil one after the other in a pan and then pour them into the soaked Römertopf. Lightly roast the tomato paste in the pan, deglaze with the red wine and add the meat stock, bring to the boil and melt the chocolate in it. Put the goulash in the Römertopf together with the water and espresso, mix everything well, season with paprika, pepper and salt and close the pot.
- Place on the lowest rail in the cold oven. Set the oven to 180 degrees top / bottom heat and cook the goulash for 3 hours.
- Season to taste with salt and pepper before serving.
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