John Myers
Contents
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Ingredients
- 120 g Bacon in cubes
- 750 g Onion
- 375 g Pork (neck)
- 375 g Beef (high rib)
- 30 g Clarified butter
- Salt
- Pepper
- 5 tbsp Tomato paste
- 4 tbsp Sweet paprika
- 4 Branches Thyme
- 2 Branches Rosemary
- 3 piece Bay leaf
- 250 Milliliters Red wine (dry)
- 500 Milliliters Beef stock
Instructions
- Pat the meat cubes dry well with kitchen paper. Put a little clarified butter in the pan and fry the first portion of meat in it over a very high heat all over until it is brown. Fry the meat in small amounts so that too much juice does not leak out.
- Fry the bacon cubes in the same saucepan until crispy and remove.
- Peel and roughly dice the onions. Heat the remaining clarified butter in the saucepan and fry the onion cubes in it.
- When the onions are light brown, add the bacon and meat cubes to the saucepan and season everything with salt, pepper and the tomato paste. Fry again for two to three minutes, turning. Dust the paprika powder over it.
- Add red wine and beef stock.
- Tie the herbs to the bouquet garni.
- Bring the goulash to the boil and stew it in a closed saucepan for about one and a half to two hours over medium heat.
- Serve with boiled potatoes.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 6.9gProtein: 2.6gFat: 7.2g
