John Myers
Christmas Goulash with Sweet Chestnuts
The perfect christmas goulash with sweet chestnuts recipe with a picture and simple step-by-step instructions.
- 800 g Beef goulash
- 4 Chopped onion
- 1 size Diced carrots
- 1 Red peppers diced
- 2 Garlic cloves chopped
- 200 g Chestnuts pre-cooked and halved
- 150 g Diced pork belly
- 1 whole Star anise
- 1 cm Cinnamon stick
- 1 tsp Thyme
- 500 ml Water or broth
- 2 Bay leaves
- 300 ml Red wine
- 1 tbsp Grapeseed oil
- 1 tbsp Butaris
- 1 tbsp Tomato paste
- Pepper, salt, cayenne, paprika powder noble sweet
before I start: a glass of red wine for the cook …
- Heat the grapeseed oil and butaris in a large saucepan, then leave out the bacon.
- Brown the meat in it on all sides.
- Add the onion and stew until translucent, add tomato paste and mix. Salt, pepper, laurel pure and
- Pour red wine and hot water
- Add the carrot, bell pepper, garlic and the spices and stew for about 1.5 hours.
- Then add the halved chestnuts and stew the sauce for another 20 minutes, possibly extend it again with wine.
- Rice mixed with wild rice as a side dish
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