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Beef goulash with mushrooms and red wine sauce

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Ingredients for 2 servings:

  • 500 g beef goulash
  • 3 small onions, diced
  • 1 bay leaf
  • 200 ml red wine, dry
  • 300 ml broth to taste
  • 1 can of mushrooms, approx. 170 g
  • 1 garlic clove(s), squeezed
  • 1 tbsp, heaped flour for binding
  • 2 tbsp oil for frying
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Brown the goulash in batches in a pan in hot oil until nicely roasted. Remove the goulash and sauté the onions and garlic. Then add the goulash back in, season with salt and pepper. Stir in the tablespoon of flour, then add the broth and red wine. Add the bay leaf and mushrooms, and simmer for about 1.5 hours. Serve the goulash with spaetzle or tagliatelle, if desired. Tips: If you prefer a spicier dish, add a small fresh chili pepper. If you don’t like red wine, adjust the ratio to broth to 100/400 ml. Per serving, approximately 750 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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