TOMAMI JUICY GOULASH

#2

meat

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

1.2 kg beef shanks
5 tbsp. oil
500 g white onions
½ tsp. cumin seeds
2 bay leaves
1 tbsp. sweet paprika powder
350 ml young red wine (for example Pinot Noir)
60 ml Tomami Tomato
150 ml sour cream
salt
80 g pickled peppers and gherkin slices
freshly ground black pepper
some fresh parsley

INSTRUCTIONS

Remove the bones from the shanks, cut away the tendons from the meat and roughly cut up. Heat 3 tablespoons of oil in a pan and fry the meat until golden brown. Peel and dice the onions and fry in a roasting tin
in 2 tablespoons of hot oil until golden brown. Add the meat from the pan. Add the cumin seeds, bay leaf and pepper and stir. Deglaze with red wine and cook for 10 minutes.

Peel the garlic, cut into thin slices and add to the dish. Deglaze with Tomami Tomato and fill up with 400 ml of water. Add the bones. Cover and simmer over low heat for 1 hour and 30 minutes. Remove the lid, simmer the goulash for another 30 minutes with the lid open and allow to thicken slightly. Add the sour cream and some salt and stir with a whisk until smooth and creamy.

Arrange the goulash with sour cream and the pickled vegetables on preheated plates. Add some ground pepper and sprinkle with plucked parsley.

Tip:
Serve with bread or boiled potatoes. The recipe can also be prepared with Vegami. For an Italian note use Tomami Toscana or for an oriental note Tomami Maghreb.