National / Regional

Stew Mont Ventoux

The rustic French evergreen – A special dish made in a terracotta chicken brick oven

Ingredients

• Serves 4
• 250g lean beef goulash
• 250g lamb or mutton goulash (cut from chuck, round or shank)
• 250g pork goulash
• 150g streaky bacon, chopped
• 2-3 onions, finely chopped
• 2 cloves of garlic, minced
• 30g black olives without seeds
• 30g green olives without seeds
• 1 teaspoon green Pepper
• A bit fresh rosemary and thyme
• 1/2l Cote de Vetoux or Cote du Rhone wine
• 1/4l cream
• 40g fresh currants

Preparation

• I like to prepare a marinade.
• I use garlic, onions, thyme, marjoram, a little cinnamon and slice of citron. Then I let the goulash marinate overnight.
• Slice or chop the bacon and sear in a pan.
• Add the rough cut onion and sauté for a few minutes.
• Season the meat with salt and pepper and add it to the pan.
• Allow the contents to stand before applying the marinade.
• Braise in the oven for approx. 45 - 60 minutes.
• When the meat has cooked, cut into suitably-sized portions.
• Remove from the meat from the pan and keep warm.
• Add cream, sliced olives, green pepper and the softened natural currants into the sauce.
• Heat the mixture, tasting regularly and seasoning as required.
• Return the meat to the sauce.
• Serving suggestion:
• Serve with perfumed rice, gnocchi’s, baked potato or simply crispy baguette.
• Of course a glass of slightly cooled red wine will add to the occasion.

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