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Fruity beef goulash with blueberries, chanterelles and prunes

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Ingredients for 4 servings:

  • 1 kg beef goulash
  • 4 carrots
  • 2 onions
  • 10 prunes
  • 2 cup(s) blueberries
  • ½ liter red wine, dry
  • ½ liter beef broth
  • 500 g chanterelles
  • salt and pepper
  • some oil
  • some parsley, chopped
  • some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Blueberry stew

Peel and slice the carrots. Peel and chop the onions. Heat the oil in a pan. Add the meat and half of the onions and fry. Add the carrots, prunes, and blueberries and fry briefly. Pour in the red wine and broth and bring to a boil. Cover and simmer for about 2 hours. Season with salt and pepper. Heat the butter in a pan, add the remaining onions and mushrooms, and fry. Add the parsley to the goulash.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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