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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 68 |
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translated recipe from a german neighboors cookbook. Ingredients:
1/4 lb bacon |
1/2 lb beef (or full pound if omiting pork) |
1/2 lb pork |
1/2 lb diced onion |
1/2 tsp caraway seed |
1 cup red wine (perferably burgandy, or another dry red) |
2 lb tomatoes (or large can of tomato puree) |
2 bay leaves |
3 whole cloves |
3 cloves minced garlic |
1 tbls paprika |
1 tsp salt |
1/2 tsp thyme |
cayenne pepper or tobasco sauce |
1/2 cp red wine |
1 cp sour cream |
Directions:
1. Cut the bacon into small pieces before adding to the pot.
2. If using pork, cut pork into cubes approximately the same size as the beef.
3. Add Bacon, Beef and Pork to a dutch oven and brown.
4. when meat is browned, add Onion, Caraway Seed, Red Wine, Tomatoes, Bay Leaves, Whole Cloves, Minced Garlic, Paprika, salt, Thyme and Cayenne pepper (the Cayenne and/or Tobasco is for heat only, if you dont tolerate heat in food it can be omitted)
5. Reduce to a simmer and cook slowly (covered). (at this point, it can be added to a crock pot if it cant be paid attention to on the stove)
6. The longer you let it cook, the better the flavors blend.
7. Before serving, add the additional 1/2 cp Red Wine and Sour Cream and stir in.
8. Serve with Spatzel or Egg Noodles
9. Hint - If you desire the flavor of red wine, and want it to be pronounced, cook uncovered and rehydrate the goulash as it reduces with additional red wine.
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