Goulash with Wax Beans and Zucchini over Barley
Ingredients
- Ingredients
- 300 grams Pearl barley
- salt
- 600 grams leg of Beef
- 1 Zucchini
- 300 grams fresh wax beans
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 350 milliliters Beef broth
- freshly ground peppers
- sweet ground paprika
Preparation steps
Rinse the barely in a colander under cold water, then drain and cook for 40-45 minutes in boiling salted water.
Meanwhile, rinse the meat, pat dry, trim and cut into bite-size pieces. Rinse the zucchini, cut into quarters lengthwise, then cut into 1 cm (approximately 1/2 inch) slices.
Rinse the wax beans, snip the ends and blanch the beans in boiling salted water for 2 minutes. Remove from heat, shock under cold water and drain well.
Brown the meat in a pan of hot oil on all sides, then sprinkle with flour, stir in the tomato paste and pour in the red wine.
Add the zucchini and beans. Pour in the broth, season with salt, pepper and paprika and simmer everything over medium heat about 15 minutes. Serve in preheated bowls with the cooked, drained barley.
