John Myers
Contents
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Ingredients
the day before
- 800 g Beef goulash
- 0,75 l Dry red wine
- 1 Cinnamon stick
- 2 Cloves
- 3 Bay leaves
- 4 Allspice grains
- 4 Juniper berries
- 2 Branches Fresh rosemary
- 6 Black peppercorns
today
- 500 g Shallots - peel
- 2 Solo garlic - peel, dice
- 300 g Ox heart tomatoes - dice
- 6 tbsp Olive oil
- 1 tsp Ground cumin
- 1 pinch Freshly grated nutmeg
- 2 tbsp Tomato paste concentrated three times
- 0,5 tsp Sugar
- 0,5 tsp Sugar
- Salt
- Salt
- Black pepper from the mill
- Black pepper from the mill
Instructions
the day before
- Put the beef goulash in a bowl. Add the cinnamon stick, bay leaves and rosemary sprigs loosely, put the cloves, allspice, juniper berries and peppercorns in a tea egg and pour the red wine over the whole thing. Cover and marinate in the refrigerator overnight.
and so it goes on today
- Place a large sieve on a bowl, pour the meat in and let it drain well. Red wine is caught in the bowl. Set aside red wine and spices for later.
- Pat the meat dry with kitchen paper.
- Heat the olive oil in a roaster and fry the meat in portions, remove and set aside.
- Fry the whole shallots and garlic in the roasting pan
- Add the meat again with the roasted meat and sweat it with cumin, nutmeg and tomato paste, add diced tomatoes, season well with sugar, salt and pepper, mix briefly and deglaze with the red wine. Cover and let simmer on a low flame for approx. 1 hour 45 minutes.
tastes good with it
- Tsatziki and Kritaraki noodles (Greek noodles)
