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Goulash with Grapes

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Goulash with Grapes

The perfect goulash with grapes recipe with a picture and simple step-by-step instructions.

  • 500 g Goulash beef
  • 300 g Leek
  • 150 g Celery tuber
  • 1 Medium sized carrot
  • 2 Vine tomatoes
  • 2 Red onions
  • 2 Hot peppers
  • 2 teaspoon Herbs of Provence
  • 300 g Seedless grapes
  • 0,4 liter Red wine
  • 1 liter Water
  • 2 tablespoon Tomato paste concentrated three times
  • Salt
  • Black pepper from the mill
  • 1 teaspoon Sugar
  • 3 tablespoon Olive oil
  1. Wash, clean and chop vegetables.
  2. Sear the goulash. Add the vegetables and stew with the tomato paste for 10 minutes. Add the sugar, salt and the herbs of Provence. Pour water and wine on top. Simmer at low temperature for 2 hours.
  3. 15 minutes before the end of the cooking time, add the halved grapes. Season to taste with salt, pepper and olive oil.
Dinner
European
goulash with grapes

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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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