← Tutte le ricette

🍽️ Gratin di patate e carne macinata con cavolo riccio e gulasch di manzo

610 kcal · 30 min · 4 porzioni

Ingredienti

• 800 g manzo (spalla, senza ossa)
• 400 g cipolle
• 2 pomodori
• 1 peperone rosso
• 1 peperone giallo
• 2 cucchiai olio vegetale
• paprika dolce
• 2 cucchiai concentrato di pomodoro
• 150 ml vino rosso secco
• 400 ml brodo di manzo
• sale
• pepe (macinato)
• 1 foglia di alloro
• 3 grani di pepe
• 1 cucchiaino di marjoram essiccato
• rametti di marjoram fresco (per guarnire)

Preparazione

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into coarse, edible pieces.
4. 4. Peel the onions.
5. 5. Finely chop the onions.
6. 6. Blanch the tomatoes with boiling water.
7. 7. Shock the tomatoes immediately under cold water.
8. 8. Quarter the tomatoes.
9. 9. Remove the skin and seeds from the tomatoes.
10. 10. Roughly chop the tomatoes.
11. 11. Wash the peppers.
12. 12. Halve the peppers.
13. 13. Remove the seeds and white pith from the peppers.
14. 14. Peel the peppers if desired.
15. 15. Cut the peppers into approx. 1.5 cm cubes.
16. 16. Heat the oil in a pot.
17. 17. Sear the meat in batches until browned on all sides.
18. 18. Dust the meat with paprika powder.
19. 19. Remove the meat from the pot.
20. 20. Set the meat aside.
21. 21. Sweat the onions in the frying fat until translucent.
22. 22. Stir the tomato paste into the onions.
23. 23. Cook the tomato paste briefly until it darkens.
24. 24. Deglaze the pot with the wine.
25. 25. Add the meat broth.
26. 26. Return the meat to the pot.
27. 27. Season the dish with salt and pepper.
28. 28. Let the meat simmer on medium heat for about 1 1/2 hours.
29. 29. Place the spices in a spice bag.
30. 30. Add the spice bag to the vegetables after approx. 1 hour of cooking time.
31. 31. Stir in the dried marjoram.
32. 32. Let the dish finish cooking.
33. 33. Taste the goulash again.
34. 34. Adjust seasoning if needed.
35. 35. Serve the goulash garnished with fresh marjoram leaves.
36. 36. Optionally serve with spätzle.

Valori per porzione

• kcal: 610
• Protein: 42 g · Fett/Fat: 35 g · Carbs: 22 g