Beef goulash in red wine and chocolate sauce

Ingredients for 4 servings:

• 1 ½ kg beef goulash
• 200 ml balsamic vinegar
• 250 ml red wine
• 150 ml port wine, red
• 1 liter of water
• 4 large onions, peeled and quartered
• ¼ tsp cinnamon
• 100 g chocolate with 60% cocoa content, coarsely chopped
• Sugar
• Peppercorns, black
• nutmeg
• salt and pepper
• Flour for dusting
• oil

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

prepare one day in advance

The day before, bring balsamic vinegar, red wine, and port to a boil with water, onions, and spices, then let cool. Pour the cold stock into a bowl and over the goulash meat, and marinate at least overnight. The longer the marinade, the better. On the day of preparation, preheat the oven to 160 degrees Celsius. Heat the roasting pan on a stovetop and add the oil. Remove the meat from the marinade, dry thoroughly, and lightly flour it and brown it in hot oil. Remove the meat from the roasting pan and brown the onions in the meat juices, deglazeing 2-3 times with the meat marinade. Then return the meat to the roasting pan and top up with the remaining stock. Cover and place in the oven. Braise for 1.5-2 hours. Remove the meat, set aside, and reduce the stock vigorously. Add the chocolate. Strain everything through a sieve and season with salt and pepper. Then add the meat back in, heat briefly again, and serve. Tip: For a festive touch, serve with potato pancakes and green beans. For New Year’s Eve, simply serve with a baguette.