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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
- 436 kcal / 1829 kJ
- Protein
- 42 g
- Fat
- 21 g
- Carbohydrates
- 15 g
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