French Goulash

One of my favorite stews that I got to know through my husband's family. The dish smells and tastes delicious and is ideal as a festive meal for holidays.

A simple recipe that you can easily prepare the day before. The goulash only gets better when it is reheated!

What you need:

for approx. 6 people

1 kg beef

250 g mushrooms

4-5 red onions oder 10-15 shallots

100 g bacon, chopped into cubes

2 bay leaves

2 EL flour

50 g butter

1 cup of red wine

vegetable oil

salt, pepper

Here’s the recipe:

Preheat the oven to approx. 180 ° C.

Cut the onion into large pieces. Clean and quarter the mushrooms.

Roughly dice the meat.

Fry the meat, bacon, onions und mushrooms separately, one after the other, in the oil. Take them out of the casserole and set aside.

Put the butter in the empty casserole. When it sizzles nicely, dust with the flour. Stir well and add the red wine before the flour gets too dark.

Put the meat and bacon back in the casserole, ad the bay leaves.

Approx. leave in the tube for two hours. Only then add the shallots and the mushrooms. Cook for another half an hour. If the whole thing gets too dry, add a little water in between.

After the cooking time, add a dash of cream, season with salt and pepper. Finished!

Homemade mashed potatoes, spaetzle or polenta go well as side dishes.

Enjoy!