Oriental goulash

Ingredients for 5 servings:

• 1 kg goulash meat, mixed
• 2 large onions
• 1 bell pepper(s), yellow
• 100 g date(s), dried, without seeds
• 1 bottle of dry red wine
• salt and pepper
• 2 tbsp, leveled chicken broth powder
• 1 tbsp tomato paste
• e.g. chili pepper(s), dried
• 1 tsp cinnamon
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Brown the meat in batches in a roasting pan with clarified butter. It’s important not to brown all of the meat at once so it gets a nice browning and doesn’t leak out. Remove the meat from the pot. Then add the tomato paste to the roasting pan to brown. Finely chop the onions and bell peppers, fry them, and add the quartered dates. Then add the meat back in. Stir everything together, then deglaze with the red wine and season with chicken stock. Add dried chili, if desired, and a generous amount of cinnamon. Simmer the goulash with the lid on over low heat for about 2.5 hours. When the meat is tender and can only be cut into pieces with a fork, it’s ready. This dish can also be prepared a day in advance. It goes well with dumplings, gnocchi, potato dumplings, tagliatelle, etc. I like to eat it with apple compote as a side dish.