John Myers
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Beef Goulash Burgundy
The perfect beef goulash burgundy recipe with a picture and simple step-by-step instructions.
Sauce insert
- 125 g Smoked bacon streaky – cut strips
- 2 Diced onions
- 2 Diced solo garlic
- 1 Diced carrot
- 1 tbsp Oil
- Salt
- Black pepper from the mill
- Flour
- 1 tbsp Tomato paste concentrated three times
- 400 ml Water
- 500 ml Burgundy red
- 2 tsp Instant vegetable broth
- 2 Bay leaves
- 1 tsp Dried thyme
- 300 g Brown mushrooms – cut in half
- 300 g Pearl onions – peel
- Salt
- White milled pepper
- 1 tbsp Oil
Decoration
- 1 bunch Chopped fresh parsley
for the goulash
- Heat the oil in a high pan or roasting pan. Fry the bacon slices in it, remove and set aside. Sear the meat cubes in the bacon fat in portions, remove them. Finally season with salt and pepper.
- Put the diced onion, carrot and garlic in the frying fat and sauté, then add the meat and bacon again. Dust the whole thing with the flour and sweat briefly, add the tomato paste and stir in well. Now deglaze everything with water and wine. Stir in the vegetable stock and bring to the boil. Season well with salt and pepper. Add the bay leaves and thyme
- Cover and braise in the preheated oven 180 ° C fan / 200 ° C top and bottom heat for 2 hours. I poured everything from the pan into the 5l Ultra from Tupperware and let it simmer in it.
Sauce insert
- Put the oil in the pan, heat it … fry the mushrooms and onions in it. Season with salt and pepper and add to the meat after 60 minutes.
- According to the recipe, fresh baguettes tastes good with it … as I served the dish on my husband’s birthday, it was accompanied by Bohemian dumplings (in my KB)
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