The rustic French evergreen – A special dish made in a terracotta chicken brick oven
- 250g lean beef goulash
- 250g lamb or mutton goulash (cut from chuck, round or shank)
- 250g pork goulash
- 150g streaky bacon, chopped
- 2-3 onions, finely chopped
- 2 cloves of garlic, minced
- 30g black olives without seeds
- 30g green olives without seeds
- 1 teaspoon green Pepper
- A bit fresh rosemary and thyme
- 1/2l Cote de Vetoux or Cote du Rhone wine
- 1/4l cream
- 40g fresh currants
- I like to prepare a marinade.
- I use garlic, onions, thyme, marjoram, a little cinnamon and slice of citron. Then I let the goulash marinate overnight.
- Slice or chop the bacon and sear in a pan.
- Add the rough cut onion and sauté for a few minutes.
- Season the meat with salt and pepper and add it to the pan.
- Allow the contents to stand before applying the marinade.
- Braise in the oven for approx. 45 - 60 minutes.
- When the meat has cooked, cut into suitably-sized portions.
- Remove from the meat from the pan and keep warm.
- Add cream, sliced olives, green pepper and the softened natural currants into the sauce.
- Heat the mixture, tasting regularly and seasoning as required.
- Return the meat to the sauce.
- Serve with perfumed rice, gnocchi’s, baked potato or simply crispy baguette.
- Of course a glass of slightly cooled red wine will add to the occasion.