John Myers
Fire Pot À La Heiko
The perfect fire pot à la heiko recipe with a picture and simple step-by-step instructions.
- 1 kg Beef goulash
- 3 Onions
- 5 Garlic cloves
- 1 Chilli pepper
- 2 Cans Tomatoes
- 4 Red peppers
- 500 ml Red wine
- 500 ml Beef stock
- 3 tbsp Tomato paste concentrated three times
- Oil
- Thyme
- Oregano
- Rosemary
- Sage
- Salt, pepper from the mill
- Chilli from the mill
- Sweet paprika
- Hot pepper
- Cayenne pepper
- Parsely
- Core, wash and dice the paprika. Peel the onion and cut into large cubes. Peel the garlic and cut into large cubes. Halve and core the chilli pepper.
- Sear the meat in portions and season with salt, pepper, chilli, paprika hot & sweet and cayenne pepper. Now add the onions, garlic and chilli pepper and let fry. Now deglaze the whole thing with the beef stock.
- Tie the thyme, oregano, rosemary and sage into a bouquet and add. Now pour in the red wine and simmer over a low heat for 2 hours.
- Half an hour before the end, add the tomatoes and peppers and let them simmer. Now stir in the tomato paste and season again. Remove the spice bundle and possibly bind the sauce with the mixed cornstarch.
- Arrange the whole thing on a plate with the side dish of your choice (we had fussilli with it) and serve with the parsley. Good Appetite.
Facebook Comments