Danish goulash prepared in a heavy cast iron pot, it is the best of its kind. It is an extremely nutritious and filling meal. The basis is, of course, good quality beef, which tastes great with the addition of dry red wine. There are also plenty of vegetables in this goulash, carrots, potatoes, onions, garlic and peppers. This dinner will surely be enjoyed by the whole family.
To prepare this recipe, you will need:
- 1 kg of beef goulash,
- 500 ml beef broth,
- 400 g potatoes,
- 250 g red pepper,
- 200 ml dry red wine,
- 2 carrots,
- 1 red onion,
- 6 cloves of garlic,
- 1 bunch of parsley,
- 2 tablespoons of olive oil,
- 2 tablespoons of wheat flour,
- 2 tablespoons of mustard,
- 1 tablespoon of red wine vinegar,
- 1.5 teaspoons of salt,
- 1 teaspoon of black pepper,
- 2 bay leaves.
Additionally:
- chives for sprinkling.
Cut the beef into quite large pieces. Cut the onion into thin slices or cubes, and the potatoes and carrots into slightly larger pieces.
Heat the olive oil in a large cast iron pot over medium-high heat. Sprinkle the beef with salt and pepper. Put half of the meat into the pot and fry for 3-4 minutes, until brown on each side. Transfer the beef to a plate and fry the remaining pieces of meat. Put the rest back on the plate.
Add onion, carrot and pepper. Fry the vegetables for about 5 minutes until golden brown. Add the crushed garlic cloves and stir for another minute.
Pour in the red wine and fry until it almost completely evaporates, 6-7 minutes. Stir frequently and scrape up any browned bits from the bottom of the pan.
Mix the flour with half a cup of broth and pour the mixture into the cast iron pot. Mix until combined. Add the meat, chopped herbs, bay leaves and remaining broth. Reduce the heat to low, cover the pot and simmer for about 1.5 hours, until the beef is tender when pierced with a fork.
Stir in mustard and red vinegar. Cook uncovered for 8-10 minutes.
Pour the Danish goulash into bowls and serve warm, sprinkled with chives.
Sources: Terazgotuje.pl
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