🍽️ Tender Plum Goulash with Marinated Meat

Name: Tender Plum Goulash with Marinated Meat
Total time: 165 min
Yield: 4 servings
Ingredients: 800 g beef goulash (diced); 4 tbsp oil; 4 tbsp soy sauce; 1 lemon(s), juice from it; 1 piece(s) ginger ((approx. 1 cm), grated); 20 g sugar, brown; to taste clarified butter; 12 plum(s); 500 ml game stock; 400 ml red wine (off-dry / sweet); 2 tsp mustard; 6 tsp plum puree; to taste thickener; some cream; to taste salt and pepper

563 kcal · 165 min · 4 servings

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Ingredients

800 g beef goulash (diced)
4 tbsp oil
4 tbsp soy sauce
1 lemon(s), juice from it
1 piece(s) ginger ((approx. 1 cm), grated)
20 g sugar, brown
to taste clarified butter
12 plum(s)
500 ml game stock
400 ml red wine (off-dry / sweet)
2 tsp mustard
6 tsp plum puree
to taste thickener
some cream
to taste salt and pepper

Instructions

1. Place the meat in a marinade made of oil, soy sauce, lemon juice, ginger, and brown sugar for 2 to 3 hours. Thoroughly soak the Romertopf (a special clay pot) with water beforehand.
2. Remove the meat and sear it quickly in clarified butter. Season with salt and pepper. Wash the plums, remove the pits, and cut them into eighths. Important: Use only truly ripe and sweet plums.
3. Place the meat in the Romertopf and mix it with the plums, game stock (meat broth from game), red wine, mustard, and plum puree. Close the pot, place it in the cold oven, and bake everything at 200 degrees Celsius with top and bottom heat for about 2 hours.
4. Thicken the sauce afterwards with a sauce thickener, stir in some cream, and season with salt and pepper.
5. Serve the goulash with red cabbage and spätzle (small egg dumplings). Note: It takes a while, but the actual preparation time is very short.

Nutrition per serving

kcal: 563
Protein: 40 g · Fett/Fat: 30 g · Carbs: 35 g