John Myers
Fire Pot Al Rumfort
The perfect fire pot al rumfort recipe with a picture and simple step-by-step instructions.
Fire pot al Rumfort
- Rapeseed oil to taste
- 1 Shallot
- 2 Garlic cloves
- 550 g Pork goulash
- 1 kl. Can Tomato paste
- 1 pinch Raw cane sugar
- 400 ml Beef stock
- 500 g Tomatoes happened
- 1 Red pepper (had to go)
- 230 g Green beans – TK
- Salt, gourmet pepper to taste
- 0,5 tsp Smoked paprika powder
- 1 tsp Dried savory
- 0,5 tsp Dried thyme
- 1 Can Black beans
- 1 Splash Lime juice
- 2 tbsp Creme fraiche (herbs)
- 250 g Freshly grated Gouda cheese
- 1 bag Tortilla chips
- Peel shallot & cloves of garlic, put in a lightning chopper and finely chop. Put the rapeseed oil in a large saucepan and heat. Add the finely chopped pork goulash together with the finely chopped stew / let it fry.
- Then stir in tomato paste and season with a pinch of raw cane sugar. Then add the tomatoes, add a little salt and deglaze with the beef stock. Now bring to the boil, stirring occasionally and closing with a lid. Let cook for about 30 minutes.
- In the meantime, clean the pepper, remove the separating membranes and the kernels / seeds. Then cut into strips, then into cubes. Add together with the frozen beans and let cook. Add drained black beans, stir.
- Now season the whole thing with salt, gourmet pepper, smoked paprika powder, savory & thyme. Stir again and stir in the creme fraiche (herbs) and simmer for a few minutes. In the meantime, cut the Gouda cheese into pieces and grate / grate in one of the various machines or graters.
- Take deep bowls and fill in the “Dutch Oven al Rumfort”. Sprinkle with the freshly grated Gouda cheese on one side as you wish. And put the tortilla chips on the same side and serve immediately.
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