Belgian goulash with genever

Name: Belgian goulash with genever
Prep time: 60 min
Total time: 60 min
Yield: 6 people
Cuisine: Belgian
Ingredients: 1 kg beef stew meat; 750 ml veal or beef stock; 2 onions; 2 red peppers; 3 garlic cloves; 80 g tomato puree; 1 tbsp plain flour; 1 splash genever; 2 tsp paprika; 1 pinch cayenne pepper; 1 pinch ground cumin; 2 bay leaves; 2 sprigs thyme; 2 tbsp butter; to taste salt; to taste black pepper

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A Belgian-style goulash with beef, paprika and a splash of genever, ideal for a hearty communal meal.

Serves: 6 people

Preparation time: 60 min

Ingredients

beef stew meat – 1 kg
veal or beef stock – 750 ml
onions – 2
red peppers – 2
garlic cloves – 3
tomato puree – 80 g
plain flour – 1 tbsp
genever – 1 splash
paprika – 2 tsp
cayenne pepper – 1 pinch
ground cumin – 1 pinch
bay leaves – 2
thyme – 2 sprigs
butter – 2 tbsp
salt – to taste
black pepper – to taste

Method

1. Melt the butter in a roomy stew pot and colour the beef well on all sides. 2. Add the onions, peppers and garlic and cook them until they soften and sweeten. 3. Stir in the tomato puree, flour and spices, then deglaze with a splash of genever. 4. Add the stock and herbs and let the stew simmer until the beef is spoon-tender. 5. Taste carefully and let the sauce reduce until glossy and full. 6. Serve with potatoes, fries or bread for a generous winter-style meal.