John Myers
Contents
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Ingredients
- 1,5 lb Veal
- 2 piece Red pointed peppers
- 3 piece Onion white
- 3 piece Peperoncini
- 1 piece Leek
- 1 piece Carrot
- 4 piece Grated garlic
- 5 piece Juniper berries
- 2 piece Cloves
- 1 piece Bay leaf
- 1 tbsp Tomato paste
- 1 tsp Dijon mustard
- 0,5 piece Sauce gingerbread
- 1 handful Dried forest mushrooms
- 0,25 liter Red wine medium quality wine
- 1 liter Veal stock
- 100 ml Cream 30% fat
- 0,125 Cup Oil (sun & olive)
- 1 shot Soy sauce dark
- Salt
- Pepper from the grinder
Instructions
- Wash the meat and remove the skin and fat.
- Draw another broth from the leftover meat and vegetable cleaning.
- Cut the meat into medium-sized goulash cubes, season well with salt and pepper and put to rest.
- Now chop the vegetables, put the cloves in 2 halves of the onions, peel the garlic, remove the core, chop and rub finely with a teaspoon of salt.
- Heat the oil in the roaster and fry the goulash in it. If it draws too much water, skim it off and add it again after searing.
- When the meat takes on color, add the root vegetables and mustard, then roast the tomato paste, now the diced paprika, garlic and juniper.
- Deglaze the whole thing with the red wine, fill up with the broth, add the chopped sauce cake and the dried mushrooms and place in the preheated oven at 130 ° C for one hour.
- Now remove the meat cubes and carrot pieces from the sauce, as well as the large onion pieces, which are passed through a sieve and added again as part of the sauce.
- With the food processor, now process the sauce and the remaining pieces of paprika into a slightly creamy sauce, then add the meat with the carrots again to put everything back into the oven for about 30 minutes to finish cooking.
- Before applying, fold in the cream, but then the sauce should not come to the boil again.
- Served a small party or Sunday feast with Thuringian dumplings, plus a beer or the red wine for the sauce, come well with it!
Nutrition
Serving: 100gCalories: 79kcalCarbohydrates: 2.4gProtein: 4.5gFat: 4.8g
