North African Style Goulash

Wash the meat, drain well, parry and cut into bite-sized goulash cubes. Clean the vegetables and the cleaning residues together with the paresis to a vegetable meat broth.

The herbs are now finely chopped together with the fresh pepperoni and 3 cloves of garlic and set aside. Coarse stems and leftover herbs are added to the vegetable meat broth, which is clarified with a slotted spoon.

Now cut the onions into large pieces, the leek into rings and the remaining vegetables into cubes and set aside.

Heat the clarified butter in a roasting pan, add a split clove of garlic and when these bubbles are thrown, fry the goulash cubes all around, followed by the root vegetables, bell peppers, leeks and dried mushrooms to braise. If the meat draws water, skim it off and add it again at the end of the searing process.

Now create a free area in the middle of the pan and briefly toast the tomato and paprika pulp in it, deglaze with the red wine, add the veal and meat-vegetable broth as well as the spices, herbs and the finely chopped gingerbread sauce, then everything for 120 Cook for minutes at 130 ° C in the oven.

Finally, season everything with salt, pepper and honey and serve with pasta or spaetzle!