Goulash in red wine, peanut and chili sauce

Ingredients for 6 servings:

• 700 g goulash, mixed beef and pork
• 50 g streaky bacon
• 1 red bell pepper(s)
• 1 chili pepper(s), red, hot
• 2 carrots
• 70 g celery
• 3 large onions
• 3 cloves garlic
• 150 ml red wine, dry
• 800 ml vegetable stock
• 50 g chocolate (80% cocoa content)
• 3 tbsp tomato paste
• 1 tbsp peanut butter
• 1 piece(s) ginger, thumb-thick
• some lemon peel (organic)
• some coriander leaves, fresh, to taste
• 1 tbsp caraway powder, freshly ground
• 1 tbsp black pepper, freshly ground, optionally (mixed with) cubeb pepper
• n. B. Salt
• 2 tsp, heaped sugar, more or less to taste
• 2 tsp smoked salt
• 2 tsp paprika powder, hot
• 2 bay leaves
• 3 tbsp peanut oil
• 1 tsp, heaped mustard, medium or hot
• 1 tsp five-spice powder
• Chili powder or cayenne pepper, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Goulash with an Asian touch

Season the goulash with salt and pepper and let it simmer briefly. Cut the bacon into small cubes, cut the onions into eighths, wash the chili and ginger, peel the ginger, finely chop the chili and ginger, clean and dice the carrots and celery, wash the bell pepper and roughly dice it, and roughly chop the garlic. Break the chocolate into pieces. Heat the peanut oil in a roasting pan and sear the goulash on all sides. After turning it over once, add the bacon cubes, then the vegetables in the following order: onions, celery, carrots, garlic, bell pepper, and ginger. Stir in the tomato paste and cook briefly. Then add the mustard, paprika, chili seasoning or cayenne pepper if desired, the five-spice powder, and freshly ground caraway to the roasting pan and cook briefly. Add the smoked salt and stir. Sprinkle a teaspoon of sugar over the meat mixture, stir everything together, add the peanut butter to the meat mixture, then add the chocolate to the meat mixture. Let the chocolate melt briefly, then deglaze with the red wine as soon as it begins to melt. Add the vegetable stock and stir until smooth. Add the two bay leaves and freshly grated lemon zest and simmer on low heat for 90 minutes. Before serving, season with salt, pepper, and sugar, and stir in the chopped cilantro. Serve with potatoes, pasta, or rice, and cucumber salad.