Summary

Ingredients

• 1 kg beef, (beef goulash, beef comb or neck piece)
• 200 g bacon, diced
• 2 onions)
• 4 clove (s) garlic
• 10 sprigs thyme
• 2 tablespoon clarified butter or ghee
• 400 ml red wine
• 3 tablespoon beef stock or veal stock
• 300 g chanterelles
• 4 spring onion (s)
• 250 ml cream
• 2 tablespoon butter
• Sauce thickener
• salt and pepper

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Instructions

1. Cut the meat into cubes with an edge length of approx. 2 cm. Chop the onions. Press the garlic. Finely chop the thyme sprigs.
2. Heat the clarified butter in a cast iron saucepan and fry the meat in it. Add onions, garlic and thyme and sauté. Season with pepper.
3. Fry the bacon in a separate pan and drain on kitchen paper. Add half of the bacon to the meat. Put the red wine in the pan in which the bacon was fried and use it to loosen the sediment. Deglaze the meat with the red wine and add the meat stock. Let the meat simmer in the red wine in the cast iron pot for about 2 hours with the lid slightly open. Fill up with a little water if necessary. After about 2 hours, refill about 400 ml of water and add the cream. Thicken with a sauce thickener.
4. Clean the chanterelles and cut the spring onions into fine rings. Fry both in a little butter and add to the meat together with the rest of the bacon. Season carefully with salt.
5. This goes well with mashed potatoes or boiled potatoes.