Ingredients
- 500 g beef thigh
- 2 onions
- Garlic, pepper, salt, red hot/sweet pepper, parsley leaf
- 2 pieces ff bay leaf
- 400 ml of pureed tomatoes
- 1 L of water
- 2 dl of red wine
- Sunflower oil
fjori fôra goulash
Why is the fjori fóra bay leaf the secret of our perfect goulash? Because laurel is not only aromatic, but also rich in essential oils that go well with beef. Its subtle spiciness makes it an ideal spice that will raise the taste of goulash to a whole new level!
Time
130 min
Level
Advanced
Persons
4
Vegan
No
€ 2,00Add to cart
Preparation
- Cover the bottom of the pot with oil and sauté the finely chopped onion and garlic on it. When the onion turns a light yellow color, add the beef leg cut into cubes, and spices to intensify the flavors.
- When the meat is slightly browned, add the wine and let the alcohol evaporate.
- When the wine evaporates, add the liquid (mashed tomatoes and water), the amount of water can vary, but it is important that the liquid covers the meat by a finger or two.
- Cook on low heat for at least 5o minutes so that the meat is as soft as possible. If you see that too much liquid has evaporated, add more water as needed.
- Add more spices to taste.
Beef stew with fragrant bay leaves is ideal for lunch or dinner. With a rich flavor and soft meat, this stew provides an authentic gastronomic experience.
