John Myers
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Red Wine Balsamic Goulash with Chanterelles
The perfect red wine balsamic goulash with chanterelles recipe with a picture and simple step-by-step instructions.
Meat / brew:
- 1 kg Beef shoulder (bow)
- 800 ml Pinot Noir
- 200 ml Balsamic vinegar
- 1 Onion
- 1 Clove of garlic
- 1 Carrot
- 1 Pc. Celery root
- 2 Bay leaves
- 1 tbsp Peppercorns
- 4 Juniper berries
- 4 Allspice grains
- 4 Cloves
Sauce / goulash:
- 300 g Frozen chanterelles
- 100 g Bacon cubes
- Telly cherry pepper
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Sugar
- 1 tsp Water
- 2 tsp Food starch
- Clarified butter
- 2 tbsp Sour cream
Meat / brew:
- Cut the beef bend into cubes, peel the onion, garlic, carrot and celery and dice everything. Put the meat with the above vegetables in a bowl with a lid. Add the wine and balsamic vinegar with spices and herbs and mix well. Put the lid on and marinate for about 3-4 days! Stir in between!
Goulash / sauce: Preheat the oven to 150 degrees!
- Take the goulash out of the stock and sort out the vegetables! Dab the goulash well and fry in 2 portions in clarified butter! Remove from the roaster and then fry the chanterelles in it until the mushrooms stop losing liquid. Take out of the roaster and set aside. Then fry the bacon cubes in it until crispy, add the gulsch and deglaze with the sifted stock!
- Put the lid on the roasting pan and cook in the oven for 1 hour! Then add the chanterelles! Then bind with cornstarch and some water! Season to taste with a little sugar, seasoned salt, garlic pepper and pepper and top off with sour cream!
- Serve with e.g. pasta! There was also lettuce!
Garlic pepper:
- Garlic and pepper all-rounder; o)
Seasoning salt:
- My seasoning salt
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