Goulash meets Mexico

It has been a long time, that I made Goulash.  I didn't want to go for the German version this time.
Here we go
  • 3 lbs of beef stew meat
  • 1 onion chopped
  • 3 cloves of garlic sliced
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 10 juniper berries
  • 12 Allspice perls
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 2 Ancho chilies
  • 1/2 tsp of mushroom umami 
  • 2 tsp margarine
  • salt and pepper to taste
  • 4 cups of water
  • 1 cup of white wine (use something you would also drink)
 In a dutch oven melt the margarine, add the onion and cook them until they are getting translucent.
Add the  meet and brown it from all sides. De-glace the with the white wine, let it simmer for 5 minutes.
Make sure the meat does not stick to the pot. Add the water and all the spices. Bring to a boil then turn the heat down to simmer. Cover and cook until the meat is tender. I check every 15-20 min and add more water, when it gets to low. When the meat is tender, bind the sauce.
Serve with potatoes and red cabbage. Noodles work well as well. And any veggie will do.
-Mahlzeit-




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