Goulash stew in Wine
- Aug 17
- 2 min read
Updated: Oct 7
## Easy Sunday Family Goulash Recipe: Beef and Pork in Wine
A wonderful goulash of beef and pork in wine with a lot of onion. It is very easy to prepare, and the cooking should take about 3 hours. This is an ideal recipe for a Sunday family lunch. Follow the recipe.
Ingredients: simple, total time: about 3 h . 4-6 serving
5-6 Tbsp Olive oil EVO to taste
6 yellow onion/ finely chopped
1. 2 kg diced pork and beef meat
2 tsp bio dry spice Vegeta
150 ml white dry wine/ or rose
water as needed to be divided
1 tsp salt
1 tsp black pepper
1 bay leaf
3 tsp red ground paprika — allspice
150 ml tomato juice
2 tsp fine corn flour
Preparation:
Prepare all the ingredients as described above.
The first thing you will do is finely chop the onion, don't blend it!
Pour the oil into a deep 4-liter pot, heat on a low to moderate heat, then add the onion, mix and cover and simmer for about 15 minutes with occasional stirring.
When the onion has softened and released its liquid, add bio seasoning to Vegeta and meat and mix everything well. Cover the pot and simmer for about 20 minutes, stirring occasionally every 7–8 minutes, over low-moderate heat.
Now add 150 ml of wine, mix, let the alcohol evaporate for about 10 minutes.
After that, add 150 ml of water, bay leaf, salt and pepper, stir all and cook for about 80 minutes on a low, moderate heat, covered.
After 60 minutes of cooking, add 3 teaspoon allspice and stirs. During cooking, add the same amount of water 5 more times, every 10–15 minutes.
After 90 minutes of cooking, add tomato juice, a little water if necessary, stir and cook for another 30 minutes.
During this time, mix the corn flour and a 50 ml water and add to all the ingredients, stir well. If it is too thick, add a little water and cook for another 15 minutes.
Serve warm goulash stew with polenta, pasta, boiled potatoes or rice, sprinkle with Parmesan cheese.
Buon appetito!
NOTE:
Instead of adding water, you can use broth, but that's why reduce Vegeta bio seasoning by 1 teaspoon.
Keep the rest of the goulash in the refrigerator, reheat in a saucepan or microwave.
Do you want to try something a little different?
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