Mama Octavia`s Goulash
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 goulash
- 800 g onion (s)
- 8 chilli pepper (s)
- 1 liter red wine, dry
- 8 cloves garlic
- 400 ml vegetable stock
- 50 g clarified butter, or oil
- 3 bay leaves
- 0.2 teaspoon caraway seeds
- 1 teaspoon peppercorns
- 1 tablespoon salt
- 2 medium carrot (s)
- 2 medium bell pepper (s), red
- nutmeg
- 1 teaspoon juniper berries
- some bread (s), rind, to bind
- 0.5 tube ½ tomato paste
- 3 teaspoons paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Chop the onions, carrots and peppers. Peel and press the garlic. Grind the pepper and chilli pods.
- Preheat the oven to 100 ° C. Put a bowl in it.
- Heat a large, deep pan or saucepan. Heat oil or clarified butter in it, fry the goulash one after the other in three portions. Place the roasted meat in the bowl in the oven to keep it warm. Season with salt and nutmeg. Add the chilli and pepper.
- Fry the onions, peppers and carrots in three portions and keep them warm in the oven.
- Then put the meat and vegetables back into the pot and reduce the liquid on the highest setting. When almost all of the liquid is gone, add the paprika powder, tomato paste and 4 pressed garlic cloves and stir. Deglaze with 400 ml of wine and stir. Put the lid on and simmer for 10 minutes. Add the stock and simmer for 20 minutes with the lid closed. Add the crust of the bread, caraway seeds, bay leaves, juniper berries and the remaining garlic, stir and simmer on half the heat with the lid on for 80 minutes. If necessary, add water and wine. Then simmer on 1/4 flame for another hour.
- It goes well with bread dumplings, ribbon noodles, rice, bread or potatoes.
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