John Myers
Goulash from Roman Pot
The perfect goulash from roman pot recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh beef prime rib
- 1 tsp Paprika powder
- 1 tsp Curry
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 0,5 tsp Ground caraway
- Tellicherry pepper
- 2 tbsp Clarified butter
- 300 g Mushrooms brown
- 150 g Onions
- 150 g Tomatoes
- 150 g Red pointed peppers
- 100 g Bacon cubes
- 3 Garlic cloves
- 3 tbsp Tomato paste
- 200 ml Pinot Noir
- 150 ml Vegetable broth
- Fresh thyme
- Marjoram fresh
- 2 Bay leaves
- Grated lemon peel
- Cut the meat into cubes and fry in portions in clarified butter! Then take it out of the pot. In the meantime, water the Roman pot.
- Peel and dice the onions and garlic and press the garlic. Clean, wash and roughly cut the peppers. Clean and quarter the mushrooms. Wash tomatoes, cut in half, remove the stalk and dice.
- In the same saucepan in which the meat was seared, heat the clarified butter again, then roast the onions and tomato paste and add the garlic, peppers, mushrooms and tomatoes and fry well. Deglaze with red wine and stock. Season to taste with the above spices and add the herbs and lemon peel and fill into the pre-soaked Römertopf!
- You can add all the ingredients to the Römertopf without frying them! But I like the roasted aromas that I would miss !!! 🙂
- Place the Roman pot in the cold oven and set the oven to 200 degrees. Then bake everything for 1.5 hours.
- Season again if necessary!
- There was also Spirelli & Salad! 🙂
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