Chianti goulash with artichokes and peppers

Name: Chianti goulash with artichokes and peppers
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 kg Onions; 2 Garlic cloves; 1 kg Beef (from the leg); 2-3 TABLESPOONS clarified butter; 1⁄2 l dry red wine (e.g. Chianti); 7-10 Tbsp salt, pepper, sugar; 2 Bay leaves; 1 can(s) (425 ml) Artichoke Hearts; 2 red peppers; 400 g short pasta (e.g. Creste di Gallo, "cockscomb pasta")

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 kg Onions
2 Garlic cloves
1 kg Beef (from the leg)
2-3 TABLESPOONS clarified butter
1⁄2 l dry red wine (e.g. Chianti)
7-10 Tbsp salt, pepper, sugar
2 Bay leaves
1 can(s) (425 ml) Artichoke Hearts
2 red peppers
400 g short pasta (e.g. Creste di Gallo, "cockscomb pasta")

Directions

1
Peel and finely dice the onions and garlic. Dab meat dry and cut into large cubes. Heat clarified butter in a roasting or stew pot. Fry the meat in it in portions until it is brown all around.
2
Season with salt and pepper. Finally fry onions and garlic briefly. Add all meat again.
3
Deglaze with wine, bring to the boil and simmer for about 3 minutes. 1⁄2 Pour on l water and bring to the boil. Season with salt, pepper and 1 pinch of sugar. Add laurel. Cover and stew for about 2 hours until soft.
4
Rinse the artichokes, drain and cut in half. Clean, wash and cut the peppers into strips. Add the artichokes and bell peppers after about 1 hour and cook.
5
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Season goulash with salt, pepper and sugar. Drain the noodles and serve.