John Myers
Ingredients for 6 servings:
- 500 g beef goulash
- 500 g pork goulash
- 2 tbsp cocoa powder, slightly defatted, without additives
- 3 thick onions, roughly chopped
- 5 medium-sized potatoes, floury, diced
- 3 tbsp tomato paste
- 250 ml red wine, dry
- 500 ml water, hot
- n. B. Oil for frying
- e.g. meat broth, instant or stock cubes
- salt and pepper
- Paprika powder, hot
- Sugar
- some cinnamon powder
- e.g. sour cream
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes
A bold, dark casserole dish with extravagance! Suitable for parties
Brown the meat on all sides in hot oil. Sprinkle 2 tablespoons of cocoa powder over it, no more, as this can make the goulash bitter! Sprinkle a pinch of cinnamon over it to taste. Add the onions and stir to develop delicious roasted aromas. Add the potatoes and stir. Deglaze with red wine. Dissolve the tomato paste and meat broth in the hot water and pour in. Season generously with salt, sugar, paprika, and pepper. The potatoes and meat should be well covered; top up with water if necessary. Simmer for 2 hours over medium heat. Serve with fresh baguette and a dollop of sour cream (1 tablespoon per serving). The goulash tastes even better reheated the next day.
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