Summary

Ingredients

• 1 kg goulash, mixed
• 2 large onions
• 1 bell pepper (s), yellow
• 100 g date (s), dried, without seeds
• 1 bottle red wine, drier
• salt and pepper
• 2 tablespoon., Leveled chicken stock powder
• 1 tablespoon tomato paste
• Chilli pepper (s), dried
• 1 teaspoon cinnamon
• Clarified butter for frying

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Instructions

1. Fry the meat vigorously in individual portions in a roaster with clarified butter. It is important that the meat is not seared all at once so that it gets a nice color and no water leaks out. Take the meat out of the pot.
2. Then put the tomato paste in the roasting pan. Cut the onions and bell peppers into small pieces, fry them and add the dates quartered. Then add the meat again. Stir everything and then deglaze with the red wine and season with chicken stock. Add the dried chilli to taste and lots of cinnamon. Let the goulash simmer over a low flame for approx. 2 1/2 hours with the lid closed. When the meat is tender as butter and can only be cut with a fork, it`s done.
3. The dish can also be wonderfully prepared a day in advance. It goes well with dumplings, gnocchi, potato noodles, ribbon noodles
4. I prefer to eat it with apple compote as an additional side dish.