This fragrant german style goulash is really special because of beer , vegetables and chestnuts .You can make this specially for christmas lunch .The beer can be substituted with apple juice or cider .You can also skip chestnuts if you do not have .
The beet syrup is made by cooking beet syrup with sugar .You just need 1 tablespoon of it , so try to make a little only for goulash .It is healthy and adds a special colour to the stew .
servings; 7
preparation time ; 1 1 / 2 hour
total time ; 12 hours
Ingredients
1 kg chicken breast
2 tbsp ginger bread spice
3 tbsp cooking oil
salt and pepper
paprika powder or chili powder
1/2 leek
1 carrot
2 large onions
20 prunes or dates or dried apricorts
100 g almonds
1/3 l of black beer or apple juice or apple cider
3 tbsp tomato paste
750 ml vegetable broth
1 can tomatoes, chopped
225 g chestnuts ( optional)
1 tbsp beet syrup
½ tbsp ginger root, fresh, chopped
1 tbsp cinnamon , cloves , cardamom and dried orange
1 ½ tsp salt
2 tbsp paprika powder or chili powder
1 teaspoon pepper
Preparation
Cut the chicken breast into small pieces and marinate with gingerbread spices and salt, pepper, paprika and oil in a can or zipper bag in the refrigerator overnight.
Cut the vegetables and prunes into small pieces.
Sear the meat and the mixture of onion and soup greens in the pan. . Add the tomato paste and then the prunes. When everything is tender deglaze with beer and then top up with broth.
Roast the almonds in a pan and add to the meat with the chopped tomatoes. Now add beet syrup, fresh ginger, chestnuts, pepper, paprika and spice. Do not season too much, but only season again after cooking.
Now let the goulash simmer for about 1 hour at low heat. Then season again to taste.
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