Lamb Goulash with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g lamb, oulash a.d. Club
- 300 g shallot (s)
- 4 cloves garlic, finely chopped
- 5 tablespoon tomato paste
- 2 tablespoon paprika powder, noble sweet
- 2 chilli pepper (s), red, chopped and pitted
- 1 sprig rosemary
- 500 ml red wine, dry
- 200 ml balsamic vinegar
- Extra virgin olive oil
- 750 ml stock (lamb stock, alternatively veal stock)
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Let the meat stand in a marinade of balsamic vinegar, olive oil, plenty of pepper and a little salt for 3-4 hours. Now, drained, fry in olive oil, add shallots, garlic, rosemary, paprika powder and chilli. Add the tomato paste to the goulash and roast. Pour half of the red wine and let it boil down. Top up with the meat stock and the rest of the wine and let simmer for about 40 minutes.
- Season to taste with a little balsamic vinegar, pepper and salt and bind a little if necessary.
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