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Meat in plum sauce

updated

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Ingredients for 4 servings:

  • 500 g beef goulash
  • 4 onions, total 450 g
  • 500 g plums
  • 250 ml red wine, dry
  • 5 garlic cloves
  • 1 pinch of nutmeg
  • 1 pinch of cinnamon
  • 2 tbsp oil
  • salt and pepper
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Wash, halve, stone, and chop the plums. For the sauce, pour the red wine over the plums and bring to a boil. Finely chop 150g of onion and 4 cloves of garlic, add to the sauce, and simmer gently, stirring occasionally. Sear the meat on all sides in a very hot, deep pan without oil. Slice the remaining onions. Add the oil and onions to the pan, cover, and fry until the onions are browned. Season the sauce to taste, add to the meat, and simmer gently until cooked through. Add more hot water if desired. At the end, press a clove of garlic, add to the meat, and mix. Serve with rice.

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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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