Ingredients for 4 servings:
350 g shallots (or small onions)
2-3 cloves of garlic
2 carrots
4 tablespoons olive oil
750 g beef goulash
salt, pepper
125 ml red wine
½ bunch oregano
1-2 cinnamon sticks
2 bay leaves
1 pinch each of nutmeg and cumin
200 g strained tomatoes (package or can)
600 ml meat broth (instant)
6 level tablespoons dark sauce thickener
Preparation:
1. Peel and halve the shallots. Peel garlic and chop coarsely. Peel carrots and chop.
2. Heat olive oil in a casserole. Brown meat in it all around. Add shallots, garlic and carrots and sauté. Season with a little salt and pepper. Deglaze with red wine. Pluck oregano leaves from stems. Mix in oregano, cinnamon and bay leaf. Season with 1 pinch each nutmeg and cumin. Add tomatoes and meat stock. Cover in the preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 90 minutes.
3. Stir in sauce thickener and simmer on the stove for 1 minute. Season with salt and pepper to taste.
Serve with boiled potatoes or Greek rice noodles as desired.
Preparation time approx. 1 hour + 50 minutes
Per serving approx.
Calories: 424
Joule: 1775
Protein: 41,1 g
Fat: 28,9 g
Carbohydrates: 10 g
(FoodCentrale by ddp images)
