Braised beef with peppers and artichokes

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
5 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 4
  • 1 kg Onions
  • 1 Garlic clove
  • 1 kg Beef for goulash
  • 3 TABLESPOONS clarified butter
  • 500 ml dry red wine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 2 Bay leaves
  • 1 can(s) (425 ml) Artichoke Hearts
  • 2 red peppers
  • 400 g Cockscomb pasta (Creste di Gallo)

Directions

  1. 1

    Peel and chop the onions and garlic. Dab meat dry and cut into large cubes. Heat clarified butter in a roaster. Fry the meat in it for about 10 minutes. After about 8 minutes add onions and garlic

  2. 2

    Deglaze with wine, bring to the boil and simmer for about 3 minutes. Add 500 ml water, bring to the boil. Season with salt, pepper, sugar and bay leaf. Stew in a closed roaster for about 2 hours until soft

  3. 3

    Halve the artichokes. Clean, wash and slice the peppers. Add the artichokes and peppers to the goulash about 1 hour before the end of the cooking time. Prepare pasta in boiling salted water according to instructions on the packet

  4. 4

    Season the finished goulash with salt and pepper. Arrange goulash and noodles

Nutrition Facts

KCAL
990 kcal
CARBS
100 g
FATS
23 g
PROTEINS
70 g

Categories & Tags

Main DishesSummervery easy