Vintner Goulash
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg pork goulash
- 4 large shallot (s), diced
- 3 carrot (s), finely diced
- a few stalks thyme, or 1 teaspoon dried
- 125 g bacon, diced
- 1 liter vegetable stock
- 1 glass white wine
- salt
- pepper
- Grapes, light, halved
Print Recipe
Pin Recipe Instructions
- Fry the bacon in a large saucepan, add the shallots and fry briefly. Take the bacon and shallots out of the pot and fry the meat vigorously in the fat of the bacon. Add the carrots and stew briefly. Add the thyme, add the bacon and shallots back to the meat.
- Deglaze with white wine and add vegetable stock, season with a little pepper. Bring to a boil and then simmer gently for about 1 hour.
- If you like, you can add halved grapes 10 minutes before the end of the cooking time.
- Season the goulash to taste and thicken if necessary.
- We prefer to eat spaetzle or dumplings with it.
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