John Myers
Italian Artichoke and Red Wine Goulash
The perfect italian artichoke and red wine goulash recipe with a picture and simple step-by-step instructions.
- 500 g Onions, finely diced
- 1 Pc. Garlic clove, finely chopped
- 1 kg Beef goulash
- 3 tbsp Olive oil
- Salt pepper
- 500 ml Dry red wine, e.g. Chianti
- 1 pinch Sugar
- 1 tbsp Dried Italian herbs
- 2 Pc. Bay leaves
- 1 Can 425 ml Artischockenherzen
- 2 Pc. Red peppers
- 500 ml Beef broth
- Cut the meat into bite-sized cubes and fry them in portions in the heated oil in a roasting pan or casserole. Take out and set aside. Briefly sauté the onion and garlic cubes in the frying fat. Put the meat back in. Season with salt and pepper.
- Deglaze with the wine and bring to the boil briefly, then let reduce for a few minutes. Pour in the broth. Add sugar, dried herbs and bay leaves. Put the lid on and let it simmer over a low heat for a total of approx. 2 hours.
- Drain the artichokes and cut in half. Cut the bell pepper into strips. Add both half an hour before the end of the cooking time and cook at the same time. At the end, season the goulash again and season it if necessary. Noodles go well with it.
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