Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Vintner's goulash with red wine
A classic beef goulash with a twist – a generous addition of red wine gives it that special something.
Cooking time: 4 hours
| Ingredients (6 servings) | ||
|---|---|---|
| 2 | kg | Beef shank |
| 2 | kg | Onion |
| 6 | tablespoon(s) | Pork lard |
| 2-3 | Garlic cloves | |
| 150 | g | sweet paprika |
| 500 | ml | Red wine |
| 400 | ml | Beef stock |
| 6 | tablespoon(s) | Tomato paste |
| 2 | Bay leaves | |
| 1 | teaspoon(s) | Caraway seeds, crushed |
| 1 | teaspoon(s) | Marjoram |
| Salt | ||
| white pepper | ||
- Dice the meat (approx. 5 x 5 centimeters), chop the garlic and set aside.
- Peel and dice the onions. Heat the lard in a pan and fry the onions on low heat until brown, stirring often. Add the garlic towards the end. Then stir in the paprika and immediately deglaze with red wine.
- Add the stock and simmer for about 20 minutes. Then stir in the meat and tomato paste. Add the salt, pepper, bay leaves, caraway seeds and marjoram, bring to the boil, cover and simmer over very low heat (even better: in the oven at 125 °C) until the meat is tender (approx. 2 to 3 hours). Season again if necessary and serve with crusty bread rolls.
