Goulash in Red Wine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g beef
- 1 tablespoon honey
- 1 onion (s), finely chopped
- 2 teaspoons tomato paste
- 200 ml red wine, not too sweet, but not too much acid or tannins either
- 500 ml vegetable stock
- 1 bay leaf
- 1 sprig rosemary
- 2 grains allspice
- 5 juniper berries
- 1 clove (s) garlic, chopped
- 2 clove (s)
- 1 stick cinnamon powder
- 1 sprig thyme
- Butter, cold
Print Recipe
Pin Recipe Instructions
- The recipe is suitable for beef, lamb, game or Heidschnucke, but in any case quite dark meat that is nicely marbled and not entirely lean.
- Fry the meat in a little hot oil in small portions until crispy brown and then remove from the pan. Lightly caramelize the honey in the pan. Sweat the onion in it. Add the tomato paste and sauté a little.
- Deglaze with the red wine. Pour in the vegetable stock and add the meat again. Add all of the bay leaf, rosemary sprig and allspice grains. Then cover for about 1 hour in the oven at about 175 degrees or stew on the stove. If necessary, add vegetable stock.
- At the end of the braising time, remove the pieces of meat and keep them warm, straining the stock as you like.
- Put juniper berries, garlic, cloves, cinnamon bark and a small sprig of thyme in a pan without fat and heat slowly, it must not exceed 70-80 degrees. The herbal aromas become liquid and come out, you can tell that the juniper berries are shiny. Then add the stock and bring to the boil, simmer for 2-3 minutes and remove the cinnamon bark and cloves. Reduce as desired and work in plenty of cold butter away from the stove. The sauce should be shiny and thick. If necessary, you can help with a little cornstarch, but then cook something so that the starch flavor does not come through. Season the sauce with salt and freshly ground pepper. Add the meat and serve hot.
- Suitable side dishes are boiled potatoes, spaetzle or noodles.
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