First, brown ingredients for the goulash in a heavy, preferably cast-iron skillet, then transfer to a pot and simmer covered in the pot. Simple recipe for a perfect dinner.
Ingredients
- 1 kg beef stew meat – chuck
- 150 g bacon
- 1 onion
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups red wine
- 1 cup water
- 1/2 cup orange juice
- 1 carrot
- several slices of dried porcini mushrooms
- 1 bay leaf
- 1 teaspoon rosemary
- 1 teaspoon thyme
- several mushrooms
- 1 tablespoon butter
Preparation:
Cut the meat into small 2 cm cubes, season with salt and pepper, set aside.
In a skillet, cook the bacon cut into strips or cubes over moderate heat for about 7 minutes until slightly browned. Remove with a slotted spoon and transfer to the pot.
In the rendered fat in the skillet, sauté the onion cut into a few pieces over medium heat, add the grated garlic towards the end and sauté briefly, transfer to the pot with the bacon.
Next, brown the beef on all sides, preferably in 2 batches to maintain skillet temperature. After browning, transfer to the pot.
Sprinkle flour over the remaining fat in the skillet and stir lightly with a wooden spoon until golden.
Gradually add wine to the skillet, stirring with a spoon until the flour dissolves and thickens. Pour into the pot.
Place the pot over heat and bring to a boil, gradually adding water and orange juice.
Also add peeled and cut into a few pieces carrot, dried slices of porcini mushrooms, bay leaf, rosemary, and thyme.
Season with salt and pepper.
Cover and cook over low heat until the meat is tender, about 2 hours.
Finally, add mushrooms sliced and sautéed in butter on a clean skillet.
