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Hearty mixed goulash

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Ingredients for 6 servings:

  • 1 kg pork goulash
  • 1 kg beef goulash
  • 250 g Black Forest ham
  • 500 g onion(s)
  • 3 bell peppers, yellow, green, red
  • 250 g mushrooms
  • ½ liter vegetable broth
  • ½ liter red wine
  • 100 ml cognac (Asbach or similar)
  • 300 g tomato paste
  • 50 g fat
  • 3 large carrots
  • 1 bunch parsley, flat

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Dice the Black Forest ham and sear it in the fat along with the goulash and coarsely chopped onions. Season with salt and pepper. Deglaze with 250 ml of red wine. Stir in the tomato paste. Then add the sliced ​​carrots, bell peppers, and mushrooms. Top up with the vegetable stock, the remaining red wine, and the cognac, and simmer in the oven for about 2-3 hours. Stir after every half hour and top up with vegetable stock if needed. Sprinkle with chopped parsley before serving. Serve with potato dumplings, pasta, or mashed potatoes.

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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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