Plum goulash

Ingredients for 4 servings:

• 800 g beef goulash, diced
• 4 tbsp oil
• 4 tbsp soy sauce
• 1 lemon(s), juice
• 1 piece(s) ginger (approx. 1 cm), grated
• 20 g brown sugar
• n. B. Clarified butter
• 12 plums
• 500 ml Game stock
• 400 ml red wine (semi-dry / sweet)
• 2 tsp mustard
• 6 tsp plum jam
• n. B. Sauce thickener
• some cream
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 5 hours 45 minutes

autumnal goulash in a Roman pot

Marinate the meat for 2-3 hours in a mixture of oil, soy sauce, lemon juice, ginger, and brown sugar. Rinse the earthenware pot thoroughly. Then remove the meat and sear it in clarified butter, seasoning with salt and pepper. Wash, pit, and eighth the plums (important: they must be really ripe, sweet plums!). Place the meat in the earthenware pot and mix with the plums, game stock, red wine, mustard, and plum jam. Close the pot, place in a cold oven, and cook at 200°C (top/bottom heat) for about 2 hours. Thicken the sauce with a sauce thickener, refine with a little cream, and season with salt and pepper. Serve with red cabbage and spaetzle. Note: It takes a while, but the actual working time is actually very short.