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Ingredients
- 400 g Rindergulasch
- 2 Zwiebeln, halbiert
- 20 g Öl
- 375 g Möhren, längs halbiert, in schrägen Stücken (2 cm)
- 15 g Paprika-Tomatenmark (z.B. von Hengstenberg)
- 2 frische Lorbeerblätter, mehrfach eingeschnitten
- 3 Stängel Thymian, abgezupft
- 6 Wacholderbeeren, angedrückt
- ½ TL Salz
- 4 Prisen Pfeffer
- 300 g Wasser
- 2 - 3 TL Balsamico, dunkel
- Nutrition
- per 1 Portion
- Calories
- 1829 kJ / 436 kcal
- Protein
- 42 g
- Carbohydrates
- 15 g
- Fat
- 21 g
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