John Myers
Contents
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Ingredients
Goulash:
- 1 kg Beef cheeks
- 2 tbsp Mustard
- 2 tbsp Seasoned salt
- 2 tbsp Garlic pepper
- 3 tbsp Oil
- 15 g Dried Norway morels
- 200 ml Water
- 200 g Fresh mushrooms
- 2 Fresh onions
- 100 g Mixed with bacon, sliced
- 2 tbsp Tomato paste
- 1 Clove of garlic
- 100 ml Cognac
- 200 ml Pinot Noir
- 200 ml Rosemary fresh
- 200 ml Fresh thyme
- 2 Bay leaves
- Telly cherry pepper
- 200 ml Cream
- 500 g Spelt flour, type 1050
- 250 ml Milk warm
- 1 cube Fresh yeast
- 1 tsp Sugar
- 2 tsp Salt
- 100 g Butter
- 2 Eggs
Instructions
Beef cheek:
- Dice the beef cheeks in the desired size. Marinate with mustard, seasoned salt, garip pepper and refrigerate. Meanwhile, soak the morels in 200ml water! DO NOT TILT THE WATER AWAY! Clean and quarter the mushrooms. Peel the onions and garlic, cut the onions into wedges and grate the garlic finely. Dice the bacon.
Set the oven to 180 degrees top / bottom heat!
- Heat the oil in a roasting pan, brown the mushrooms in it and remove them from the roasting pan. Then fry the bacon and onions in it until golden brown and remove them too. Then fry the goulash in 2 portions. Then briefly toast the tomato paste. Squeeze the morels out (SAVE SOAKING WATER) and roughly cut.
- Then add half of the onions, bacon, mushrooms and morels to the goulash and deglaze with cognac, red wine and the MORtbsp SOFTWATER! Then wash the rosemary and thyme, chop finely, wash the bay leaves and add to the goulash with pepper. Mix well and stew in the oven for 3 hours!
- Put the flour in a bowl and make a well. Dissolve yeast in warm milk and pour into the well with sugar. Mix together so that the dough is slightly sticky! Dust with flour and let rise for about 15 minutes until it bubbles! Then add the softened butter, salt and eggs and knead everything well! Let rise for at least 45 minutes!
- Knead the dough again and portion into the desired size! You can also cook the dough in salted water then there are dumplings! With me in the steam-assisting oven! 🙂
- In my variant, grease baking tins with butter and place yeast balls in them at a distance and add some water! Then let it go again covered!
Goulash:
- Remove the bay leaves! Season again with seasoned salt, garlic pepper, pepper and cream! Keep warm on the stove at level 1!
- Now set the oven to 110 ° top / bottom heat with steam and cook the buttons for 15 minutes! Then cover each button with a little butter! Stove variant: Cook the yeast balls in salted water for 5-10 minutes depending on the size and then put them in a baking dish and top with butter! With this variant there are dumplings! 🙂
- Serve everything now! With us there was also lettuce! 🙂
Seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
Nutrition
Serving: 100gCalories: 153kcalCarbohydrates: 1.7gProtein: 10.2gFat: 10.2g
