John Myers
Italian Goulash
The perfect italian goulash recipe with a picture and simple step-by-step instructions.
- 200 g White dried beans
- 2 Bay leaves
- 500 g Beef goulash
- 500 g Red onions, finely diced
- 2 tbsp Sweet paprika
- 2 tbsp Tomato paste
- 200 ml Red wine
- 750 ml Beef stock
- 200 g Cherry tomatoes
- 150 g Diced carrots
- 1 tsp Dried rosemary
- Grated lemon peel
- Espelette pepper
- Black pepper from the mill
- Salt
- 20 g Chocolate 80% cocoa
- Oil
- Heat some oil in a saucepan and fry the goulash in portions. Make sure that no more than 3/4 of the bottom of the pot is covered, otherwise the meat will not fry but boil. Then take the meat out again and set it aside.
- Then place the finely diced onions in the frying fat and sweat until translucent. Now add the sweet paprika and tomato paste and roast for a few minutes while turning. It should be roasted until the tomato paste begins to settle on the bottom of the pot. Then add the meat and the red wine and reduce the red wine to at least 1/3.
- Now add so much beef stock that everything is well covered and let it stew with the lid closed and at a very low temperature for about 1.5 to 2 hours. Possibly add a little beef stock from time to time. Season with salt, pepper and Espelette pepper.
- In the meantime, strain the beans soaked in cold water overnight and simmer in sufficient water together with the two bay leaves for about 1 hour, then strain through a sieve, remove the bay leaves and drain well.
- Approx. Half an hour before the end of the cooking time, add the boiled beans, the diced carrots, the cherry tomatoes and the rosemary and allow to cook to the end. Then season again to taste and add some lemon zest. And then pull the pot off the stove and when the goulash doesn’t boil anymore, add the chocolate and let it melt, stir and serve.
- A lot can be imagined as a side dish – polenta, pasta, potatoes, baguette, dumplings, dumplings, etc.
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