Turkish Beef Goulash
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 10 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 2 tablespoon olive oil
- 12 shallot (s)
- 8 clove (s) garlic
- 6 grains allspice, crushed
- 6 clove (s), crushed
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon spice mixture (Kirmizi Biber), roasted
- 1 stick cinnamon
- 2 tablespoon raisins
- 1 tablespoon honey
- 100 ml water
- 1 small Bunch parsley, finely chopped
- salt and pepper
For the marinade:
- 1 tablespoon olive oil
- 2 tablespoon vinegar (red wine vinegar)
- 150 ml red wine
- 2 bay leaves, crushed
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the marinade and marinate the beef for at least 10 hours. Remove the meat and let it drain. Save the marinade.
- Heat some olive oil in a casserole and brown the goulash. Take out of the pot and set aside.
- Fry the shallots, garlic cloves and spices in olive oil. Stir in the raisins and honey and add the meat. First pour the marinade and then the water and bring the liquid to a boil.
- Simmer on reduced heat for at least 1 hour until the meat is tender. At the end of the cooking time, add the chopped parsley. Take out the cinnamon stick and season with salt and pepper.
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