French goulash

Recipe from: 25 August 2011

 
 

Ingredients

 
  • 500
    g
    fat free beef cubes
  • 3
    handful
    babycarrots
  • 3
    sprig
    celery
  • 250
    ml
    cream or sour cream
  • 250
    g
    diced bacon
  • 250
    g
    sliced mushrooms
  • 1
    l
    dry red wine
  • 1
    kg
    onions
  • 4
    cloves
    whole cloves
  • 12
    cloves
    garlic
  • 4
    sprig
    bay leaves
Servings: Change Serving
 
 

Method

 
Slice the meat to desired the size, trimming off all the fat and gristle.
Add the bacon, chopped onions, garlic, celery and carrots to the cloves, bay leaves and meat.
Mix well and pour the wine over.
Allow to stand at room temperature for 24 hours.
Brown meat mix in batches and transfer to oven proof casserole.
Thicken left-over juices slightly with a bit of flour.
Pour over meat mix.
Place in oven at about 160°C until the meat is soft and tender.
Remove from the oven and add the mushrooms.
Thicken again if needed.
Serve with plain basmati rice and green salad.
 

 

You might also Like

NEXT ON FOOD24X

Chakalaka chicken

2012-02-06 10:57
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Restaurants

 
Exciting new restaurant, Homage 1862, opens in Cape Town

Ceili McGeever visits Homage on Loop Street, the restaurant celebrating local cuisine with fire.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.