Beef goulash with bread
Ingredients
for 4 people
• 1 kg blade piece (central bow)
of beef, cut into pieces
• some oil
• 1 tbsp flour
• 250 g bacon cubes
• 3-4 red onions, chopped
• 6 cloves of garlic,
peeled & chopped
• 4 red peppers, roasted,
skinned and chopped
• 1 small can of tomato paste
• 2 tbsp smoked, mild
Paprika powder
• 1 tsp caraway seeds
• 1 tsp marjoram
• 1 tsp oregano
• 300 ml red wine
• 1-2 cups beef broth
• Salt
• Pepper
For the bread:
• 1 ready mix for
Bread baking of your choice
• Butter, water etc. according to
Packing instructions
• fresh chili peppers,
finely chopped (amount according to
personal taste in spiciness)
preparation
Glow 22 briquettes in a chimney starter. Then place 15 of them under the Dutch oven and let the pot warm up.
Fry the bacon cubes in the DO with a little oil until they are brown. Add the onions and garlic and let them become translucent. Remove everything from the DO with a slotted spoon.
Put the paprika powder in a bowl and roll the flour and meat in it so that the meat is evenly covered. Put the meat in the DO and sear on all sides. Add a little oil if necessary. Then add the tomato paste, caraway, marjoram and oregano and pour in the red wine. As soon as the wine is boiling, add the onion mixture with half of the pepper pieces. Leave 5 briquettes under the DO, put the lid on the pot and spread the remaining 7 briquettes on the lid. Simmer for around 2 hours, checking the liquid level every now and then and adding more beef stock if necessary to prevent anything from burning. After 2 hours, add the remaining pepper pieces and simmer everything for another hour. As soon as the goulash is ready, remove it from the pot and keep it warm or use a second DO for the bread.
Prepare the bread dough according to the instructions on the packet and add the chopped chili peppers while kneading. Then form a ball out of the dough and place it in the DO. Close the lid and spread 4 briquettes on top if the outside temperature is less than 20 °C. Let the dough rise, then place 5 briquettes under the DO and spread a total of 15 briquettes on the lid. Give the pot and lid a quarter turn every 15 minutes so that the bread does not burn and browns evenly. The bread should be fully baked after about 35 minutes; to be sure, tap it. If the bread sounds hollow, it is ready. Serve with the goulash and enjoy this autumnal dish with all your senses.
Tip: If you think that the bread dough has been kneaded enough, extend the kneading time by another 15 minutes. This will ensure that the bread is properly
fluffy and crispy when baking.
FIRE&FOOD Issue 3-2016