John Myers
Beef Goulash from Roman Pot
The perfect beef goulash from roman pot recipe with a picture and simple step-by-step instructions.
- 1 kg Cattle bow
- 300 g Mushrooms brown
- 4 Onions
- 2 Garlic cloves
- 125 g Bacon cubes
- 125 g Paprika powder
- 125 g Freshly ground caraway seeds
- 125 g Garlic pepper from my KB
- 125 g Seasoned salt from my KB
- 1 tbsp Sweet paprika powder
- 1 tbsp Clarified butter
- 10 Juniper berries
- 1 tbsp Colorful pepper
- 3 Cloves
- 3 Allspice grains
- 1 tbsp Whole caraway seeds
- 3 Bay leaves
- 3 Rosemary fresh
- 3 Marjoram fresh
- 3 Fresh thyme
- 350 ml Pinot Noir
- 3 tbsp Mustard
- 150 g Pickles
- 150 g Pickled cucumber stock
- Cut the meat into cubes, clean and quarter the mushrooms, peel and roughly chop the onions, peel and press the garlic! Season the beef with paprika powder, seasoned salt, garlic pepper and caraway seeds. Water the Roman pot!
- Fry the bacon and onions without oil, then add the mushrooms. Put in the römertopf. Sear the beef in clarified butter in portions and add it to the Römertopf!
- Then add red wine and mustard to the pan so that the gravy dissolves, add to the meat! Now distribute all herbs and spices in the Römertopf and mix well! If you like, you can add a spiced egg! Put the Römertopf in the cold oven, set it to 220 degrees and cook for about 100 minutes!
- After the 100 minutes add diced pickles and the brew from them. Cook in the oven for another 20 minutes!
- Afterwards you may taste again, if you like the sauce still binds! 🙂 There was also spelled yeast dumplings from Lunapiena! See below!
- Dumplings: Spelled yeast dumplings
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