John Myers
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Beef Goulash – Roulade Style
The perfect beef goulash – roulade style recipe with a picture and simple step-by-step instructions.
- 600 g Beef calf
- 150 g Fresh shallot
- 150 g Smoked bacon
- 150 g Gherkins pickles
- 3 Bay leaves
- Juniper berries, cloves, allspice
- Mustard seeds
- Whole caraway seeds
- Coriander grains
- Telly cherry pepper
- Berries red
- 2 tbsp Clarified butter
- 2 tbsp Mustard
- 2 tbsp Tomato paste
- 1 Clove of garlic
- 300 ml Pinot Noir
- 250 ml Water
- 250 ml Garlic pepper from my KB
- 250 ml Seasoned salt from my KB
- 1 pinch Sugar
- 2 tbsp Creme fraiche Cheese
- Cut the beef veal into cubes. Roughly dice the bacon and peel the shallots and garlic. Also cut the shallots into wedges and finely grate the garlic.
Preheat the oven to 160 degrees!
- Heat the butter lard in a roasting pan and fry the goulash in it and season with seasoned salt and garlic pepper! Take out of the roaster and set aside. Then roast the bacon and onions in it and coarsely cut the gherkins. Then simmer the tomato paste and mustard, add the goulash again, all the spices and bay leaves. Then deglaze with wine and water. Add the garlic!
- Put the lid on and stew everything in the preheated oven for 1 hour! Meanwhile prepare side dishes!
- Then season the goulash again, possibly with seasoned salt and garlic pepper! Refine with creme fraiche! There was also spelled spaetzle and salad!
Spelled spaetzle:
- Spelled spaetzle
Seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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