Vinegar Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 roast beef
- 6 plum (s), dried
- 6 apricot (s), dried
- some water
- 5 tablespoon white wine vinegar
- 2 onion (s), diced
- 2 clove (s) garlic, pressed
- 1 pinch allspice
- 1 pinch cinnamon powder
- 1 tablespoon ginger, freshly grated
- salt and pepper
- Olive oil for frying
- possibly lemon juice if necessary
Print Recipe
Pin Recipe Instructions
- Soak the fruits in a little water. Salt and pepper the meat and rub the garlic.
- Fry the onion in oil in a roasting pan. Put in the meat and fry all around as well. Add the dried fruits together with the soaking water. Add the cinnamon and allspice and cover and simmer for a good 90 minutes over a medium heat. Season to taste with ginger and white wine vinegar. If it is too sweet, acidify it with lemon juice.
- Tip: With goulash it is always ideal to let it steep overnight so that the spices develop freely and it becomes a pleasantly creamy dish with tender meat.
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