John Myers
Ingredients for 4 servings:
- 1 kg topside beef, diced
- 200 g mushrooms
- 200 g shallot(s)
- 2 red bell peppers
- ½ liter red wine, strong
- ½ liter vegetable broth
- 1 bay leaf
- Parsley
- 1 stalk of thyme
- peppercorns
- salt and pepper
- 1 tbsp, heaped cornstarch
- Butter for frying
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
Simply faster than real beef
Carefully clean the shallots. Don’t cut too much off the root so they stay whole during cooking. Clean the mushrooms and twist out the stems. Quarter or sixth the mushrooms. Clean the bell peppers and cut them into strips or diamond shapes. Brown the shallots, mushrooms, and bell peppers separately, one after the other, in butter. Wrap 3 sprigs of parsley, a bay leaf, a sprig of thyme, and peppercorns in a bag or a handkerchief and tie it tightly. Sear the meat pieces in oil. Deglaze with red wine and vegetable stock. Season with salt and pepper. Hang the spice bag in the pot by its string. Bring to a boil briefly. Simmer over low heat for 60 minutes. Then add the shallots, mushrooms, and bell peppers, bring to a boil, and simmer for another 30 minutes. Remove the spice bag. Mix the starch powder with water, add to the goulash, and bring to a boil one last time. Season again and sprinkle with parsley. Serve with pasta, potatoes, or rice.
Facebook Comments