Beef goulash Burgundy style

Ingredients for 4 servings:

• 800 g beef goulash
• 50 g bacon
• 2 tbsp oil (peanut oil)
• 3 onions
• 3 carnations
• 3 bay leaves
• 6 glasses of red wine
• 3 tbsp parsley (chopped), reserving stems
• 1 orange(s) (unsprayed)
• 2 sprigs of thyme
• salt and pepper
• 1 pinch of spice mix (French goulash spice mix)
• 2 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beef Bourguignon

For the French goulash spice mix, mix equal parts pepper, nutmeg, ground cloves, and ground ginger. Heat the butter and oil in a casserole dish. Brown the meat. Turn the meat pieces occasionally with a wooden spoon to ensure they are browned on all sides. Add the bacon, onions (pierce one clove into each onion), thyme, bay leaves, and 2 parsley sprigs. Heat the red wine and add it to the meat. Season with salt and pepper and add the pinch of seasoning. Add the orange zest to the pot, cover, and simmer for about 1 hour. Serve the goulash on plates and garnish with the remaining finely chopped parsley. White bread is best served with this dish.