John Myers
Goulash – Palatinate Style
The perfect goulash – palatinate style recipe with a picture and simple step-by-step instructions.
- 750 g Beef
- 500 g Onions
- 30 g Clarified butter
- 100 g Seedless prunes
- 250 ml Dry red wine
- 500 ml Meatsoup
- Black pepper from the mill
- Salt
- Chilli flakes
- 1 pinch Cinammon
- 1 pinch Ground cloves
- Grated zest of one lemon
- 1 teaspoon Cranberries from the glass
- Cornstarch mixed in a little cream
- Rinse the meat in cold water, pat dry again and then cut into large cubes. Also cut the peeled onions into large pieces. Core the prunes and also cut them a little smaller. Preheat a casserole on a very mild heat.
- Heat the clarified butter in a pan and fry the meat cubes vigorously. When they are nice and golden brown, add the onions and let them sizzle until golden brown. I do this in two batches with the crowd, because that way everything tans much faster.
- When the desired color is achieved, deglaze with the wine and then transfer to the casserole. With the meat stock, simmer the roast set in the pan, season with pepper, salt, chilli flakes, cinnamon and cloves and add to the meat with the chopped prunes.
- Stir once, put a lid on and simmer for 90 minutes over a mild heat. Then add the lemon peel and the lingonberries to the goulash, stir if necessary with a little mixed cornstarch, season again and serve with dumplings or noodles.
- Goes well with a cucumber salad.
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