John Myers
Goulash with Chestnuts from Oven
The perfect goulash with chestnuts from oven recipe with a picture and simple step-by-step instructions.
- 1 kilogram Beef goulash
- 200 g Fresh leek
- 1 Red onion
- 1 size Potato
- 1 Red peppers
- 500 g Pre-Cooked chestnuts
- 1 Chilli fresh
- 2 Garlic cloves chopped
- 250 Milliliters Red wine
- 350 Milliliters Vegetable broth
- 500 g Diced tomatoes can
- 200 Milliliters Cream 30% fat
- 1 Rosemary sprig
- Salt and pepper
- Flour
- Sear the goulash in a pan with a little clarified butter and place in a baking dish.
- Peel the potato. Wash and clean the vegetables. Dice the potato, onion and bell pepper. Cut the leek into rings. Chop the garlic and chilli.
- Sear the vegetables in portions in the frying fat with a little flour, add to the goulash and mix.
- Bring the wine, broth and tomatoes to the boil in a saucepan and reduce a little. Season with a little salt and pepper. Add to the goulash with a sprig of rosemary.
- Cover the baking dish with baking paper and stew in the preheated oven at 180 ° for about 120 minutes. Then reduce the heat to 100 °. Remove the rosemary, add the chestnuts and cream and mix well. Cover and simmer for another 15 minutes.
- Season the goulash with salt and pepper.
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