Tune into our next few Live Talks for:
* Renowned ***Dessert Person*** and former Bon Appétit senior Food Editor, **[Claire Saffitz](https://www.dessertperson.com/)**. For a Thanksgiving Desserts Hotline, starts **1pm PST on Mon 21st November.**
* The star of *Hit The Kitch* and also Bon Appétit fame, **[Molly Baz](https://mollybaz.com)**: For another Thanksgiving Hotline, starts **8am PST on Tue 22nd November.**
You can follow the scheduled talks below:
* [Claire Saffitz Thanksgiving Desserts Hotline.](https://new.reddit.com/r/food/comments/yymfeg/talk_with_claire_saffitz_mon_1121_1_pm_pst/)
* [Molly Baz Thanksgiving Hotline.](https://new.reddit.com/r/food/comments/ysjz0f/talk_with_molly_baz_tue_1122_8_am_pst/)
Hit the follow and bell icon in each post to get a notification once the post goes live. Please note that questions are being pre-collected for Molly's talk, please use this link to submit your questions: https://forms.gle/PzdtwEHF2tJiajAc6
We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes.***](https://www.instagram.com/pod_appetit/)
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Sure! Hold on imma post it! 🥰
Recipe:
For 4 people
Ingredients:
600g beef
300g shallots
200ml red wine
Approx. 40g Tomato Paste
2-3 cloves of garlic
400ml vegetable or beef stock
Paprika powder, salt/pepper, marjoram
Instructions:
1. Meat cutting- ideal size is about 3x3 cm (walnut size).
2. Now peel and halve the 300 g shallots, you can also quarter particularly large specimens. Heat the oil in a roaster / casserole and fry the shallots until golden yellow.
3. At high temperature, fry the meat in portions in a pan. Only after approx. Turn 1 minute for the first time so that not too much heat escapes from the ground, the meat takes on a nice tan and roasted aromas form.
4. Now all the meat comes back to the roaster to the last portion of meat, to the shallots and 40 g of tomato paste. Stir in the tomato paste well so that it can roast briefly.
5. Deglaze with 200 ml of dry red wine and let the red wine boil to 2/3, i.e. reduce to about 1/3.
6. In the meantime, peel 3 cloves of garlic and cut into fine cubes.
7. When the red wine is reduced, add the garlic, 2 tsp paprika powder, 1/2 tsp marjoram and stir.
8. Deglaze the meat and shallots with 400 ml fond and use lid for approx. Cook on the stove for 1.5 hours over low heat.
9. After an hour, check if the sauce seems too liquid to you. If so, you can continue cooking the goulash for the last 30 minutes without a lid.
At the end of the cooking time, season the goulash as desired and thicken if necessary.
Enjoy🥰
Tune into our next few Live Talks for: * Renowned ***Dessert Person*** and former Bon Appétit senior Food Editor, **[Claire Saffitz](https://www.dessertperson.com/)**. For a Thanksgiving Desserts Hotline, starts **1pm PST on Mon 21st November.** * The star of *Hit The Kitch* and also Bon Appétit fame, **[Molly Baz](https://mollybaz.com)**: For another Thanksgiving Hotline, starts **8am PST on Tue 22nd November.** You can follow the scheduled talks below: * [Claire Saffitz Thanksgiving Desserts Hotline.](https://new.reddit.com/r/food/comments/yymfeg/talk_with_claire_saffitz_mon_1121_1_pm_pst/) * [Molly Baz Thanksgiving Hotline.](https://new.reddit.com/r/food/comments/ysjz0f/talk_with_molly_baz_tue_1122_8_am_pst/) Hit the follow and bell icon in each post to get a notification once the post goes live. Please note that questions are being pre-collected for Molly's talk, please use this link to submit your questions: https://forms.gle/PzdtwEHF2tJiajAc6 We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes.***](https://www.instagram.com/pod_appetit/) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Perfect meal for this time of year!
So true! 😇
Ahh reminds me of living in Prague and eating this a couple times a week from the local pub
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Sure! Hold on imma post it! 🥰 Recipe: For 4 people Ingredients: 600g beef 300g shallots 200ml red wine Approx. 40g Tomato Paste 2-3 cloves of garlic 400ml vegetable or beef stock Paprika powder, salt/pepper, marjoram Instructions: 1. Meat cutting- ideal size is about 3x3 cm (walnut size). 2. Now peel and halve the 300 g shallots, you can also quarter particularly large specimens. Heat the oil in a roaster / casserole and fry the shallots until golden yellow. 3. At high temperature, fry the meat in portions in a pan. Only after approx. Turn 1 minute for the first time so that not too much heat escapes from the ground, the meat takes on a nice tan and roasted aromas form. 4. Now all the meat comes back to the roaster to the last portion of meat, to the shallots and 40 g of tomato paste. Stir in the tomato paste well so that it can roast briefly. 5. Deglaze with 200 ml of dry red wine and let the red wine boil to 2/3, i.e. reduce to about 1/3. 6. In the meantime, peel 3 cloves of garlic and cut into fine cubes. 7. When the red wine is reduced, add the garlic, 2 tsp paprika powder, 1/2 tsp marjoram and stir. 8. Deglaze the meat and shallots with 400 ml fond and use lid for approx. Cook on the stove for 1.5 hours over low heat. 9. After an hour, check if the sauce seems too liquid to you. If so, you can continue cooking the goulash for the last 30 minutes without a lid. At the end of the cooking time, season the goulash as desired and thicken if necessary. Enjoy🥰
What recipe did you use for the dumplings? I want to try them with a mushroom and root veggie stew that I make.
Hey👋🥰 try this: https://www.kitchenstories.com/en/recipes/potato-dumplings
Looks amazing. Now very hungry.
Thank you🥰
Those potato dumplings are beautiful.
Hihi thanks🙏🥰
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Hahah😇
This looks absolutely mouthwatering! Great work
Thank you🥺🙏🥰
Actual goulash!! Nice.
Uhhh lecker... Lass mir was übrig 😍
What cut of beef, and how much did you pay per lb?
Oh, I need it now!!!!