ingredients for 12 to 15 servings:
- 300 g Westphalian pumpernickel
- 3 kg beef (suitable for goulash)
- 3 bunches of greens (leeks, carrots, celery)
- 10 bay leaves
- 2 tbsp juniper berries
- 2 tbsp white peppercorns
- 3 bottles dry red wine
- 1 kg onions
- a little oil for searing
- 100 g honey
- salt and pepper
- Marinate the meat together with the greens, juniper berries and pepper in red wine for 24 hours (save 250 ml of wine for the sauce).
- Remove the meat from the mix and chop into bite-sized chunks. Heat the oil in an ovenproof pan and sear the meat and then the onions until everything is nice and brown. Sieve the marinade before using the juices to deglaze the meat and onions. Bake for one hour at 180 degrees.
- Crumble the pumpernickel and bring it to the boil in another pan together with the 250 ml of wine and the honey.
- After the meat has been in the oven for an hour, add the pumpernickel sauce and leave to cook for a further 45 minutes. Add salt and pepper to the sauce to taste.
For parties, the goulash may also be left in the oven for longer at 60 degrees to stay warm. This can be left for hours and will always taste better! If there are any leftovers, these can simply be warmed up the next day.
This post is also available in Deutsch.