John Myers
Fig Goulash
The perfect fig goulash recipe with a picture and simple step-by-step instructions.
- 500 g Beef goulash
- 500 g Pork goulash
- 800 g Onions
- 12 Pc. Dried figs
- 12 Pc. Olive oil
- 200 ml Sherry Dry
- 100 ml Red wine
- 100 ml Beef broth
- 1 tsp Salt
- 1 pinch Pepper
- 0,5 tsp Ground caraway
- 2 Pinches Marjoram
- 2 Pinches Paprika powder
- 2 Pinches Thyme
- 2 Pinches Lemon zest
- Place the figs in a jar and top up with sherry until the figs are covered. Leave to soak for at least 24 hours. Prepare a goulash spice mixture from pepper, caraway seeds, marjoram, paprika powder, thyme and lemon zest. Heat a little oil in a frying pan and sear the meat in 2 stages. During the searing process, the meat is seasoned with the goulash spice mixture. When the meat is browned, the meat is deglazed with a little sherry from the figs and put in a saucepan. After the meat, the peeled and eighthed onions are fried in the frying pan. Fry the onions until translucent and deglaze with the red wine. Add the onions and beef broth to the meat and stew at medium temperature (with the lid on) for 1.5 hours. Stir occasionally. Add the figs to the goulash after 1.5 hours and simmer for another half hour. Now without a lid. Serve with spaetzle.
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