The rustic French evergreen – A special dish made in a terracotta chicken brick oven

Ingredients

• 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

Preparation

1. I like to prepare a marinade.
2. I use garlic, onions, thyme, marjoram, a little cinnamon and slice of citron. Then I let the goulash marinate overnight.
3. Slice or chop the bacon and sear in a pan.
4. Add the rough cut onion and sauté for a few minutes.
5. Season the meat with salt and pepper and add it to the pan.
6. Allow the contents to stand before applying the marinade.
7. Braise in the oven for approx. 45 - 60 minutes.
8. When the meat has cooked, cut into suitably-sized portions.
9. Remove from the meat from the pan and keep warm.
10. Add cream, sliced olives, green pepper and the softened natural currants into the sauce.
11. Heat the mixture, tasting regularly and seasoning as required.
12. Return the meat to the sauce.

Serving suggestion

• 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.