Beef goulash from the oven
Time
Preparation time: 20 min.
Cooking or baking time: 3 hours 10 minutes
Total preparation time: 3 hours 30 minutes
ingredients
- 1200 g beef goulash
- 80 g of butter lard
- 30 ml rapeseed oil
- 6 onions
- 3 cloves of garlic
- 2 tablespoons butter
- 2 tsp mustard
- 2 tablespoons apple cider vinegar
- 1 pinch of sugar
- 1 tsp Herbs of Provence
- pepper
- nutmeg
- Puree 1 small tomato can
- 150 ml broth
- 150 g creme fraiche
- 80 ml of red wine
- 1 good shot of cream
- 2 slices of brown bread diced
- salt
preparation
- Scrape 200 g of tomatoes crosswise, scald, peel, quarter, core and then toss the pulp, or open a small tomato can ... finished "they are good too".
- Peel the 6 onions and cut into large cubes.
- Peel off the 3 garlic cloves and cut into small cubes.
- Preheat the oven to 190 ° C top / bottom heat.
- Cut the beef in 2 cm slices, then cut into 2 cm pieces of diced, are in the end always smaller after sizzling in the oven.
- Heat the clarified butter with the rapeseed oil in the roasting pan, then fry the meat all around in the butter lard mixture in the roasting pan for about 10 minutes.
- Now add the onions and garlic, lightly sauté and then deglaze with the broth and the wine, put on the roasting lid and let everything boil for 90 minutes, stirring gently from time to time, if necessary add a little water again.
- Then season with salt, pepper and nutmeg, then mix well with the crème fraîche and the pureed tomatoes, add the brown cubes and the herbs and then simmer for at least 20 minutes in the oven.
- Now season with a little mustard, salt, pepper, sugar and a little cream, put the oven back to 150 ° and cover the goulash for another 70 - 80 minutes.
- Take the roasting pan out of the oven, switch it off and put the goulash into a saucepan or place it in a large bowl, if available and then immediately.
tip
Goulash can be served with potatoes, pasta, rice or dumplings.
