Spicy Kombucha goulash

Im Kombucha-Gulasch bildet viel Kombucha die Soßengrundlage

For many people, a hearty, spicy goulash is one of the nice things with which the cold and dark season can be sweetened a little. Perhaps goulash recipes are also popular because they can be prepared in an infinite number of variations - and actually always taste good. Just like our new variation for a Kombucha goulash, where plenty of homemade Kombucha forms the basis for the sauce and provides for a lot of umami (i.e. a full and hearty taste). For this delicious recipe, you don't need a roast stock or sauce powder with flavor enhancer - the sauce simply tastes wonderfully full-bodied and strong!

Your finished fermented Kombucha (for which you will of course need the Kombucha fungus of Wellness-Drinks) gives the dish a fine acidity, which at the beginning smells very intense like vinegar when you deglaze it, but at the end of the cooking time it will be wonderfully aromatic. This makes the goulash somewhat reminiscent of Rhenish sauerbraten or Szeged goulash, which is traditionally prepared with sauerkraut.

Because goulash recipes can be varied so easily, you can of course experiment with Kombucha goulash according to your heart's desire. If you add fresh peppers or potatoes towards the end of the cooking time, it becomes a kind of Hungarian goulash or goulash soup; with fresh mushrooms or chanterelles, the result goes more in the direction of hunter's sauce. There are even said to be specialists where a piece of dark chocolate secretly disappears in the goulash. On the other hand, those who like it puristic and slightly less spicy will reduce the spices indicated and, for example, do without cloves and cumin. You can also choose the type of meat you want to use.

If you don't feel like frying the onions deep brown (which does indeed take a bit of work), you can simply be content with steaming them until they are glassy. Really ruining a juicy goulash is not so easy as long as you don't burn anything. ;-) So: A little courage for your own creativity, please!

Our tip: Like practically every goulash, this one also tastes particularly delicious warmed up the next day.

The ingredients:

Kombucha-Gulasch: Die Zutaten für ein Gulasch auf der Basis von Kombucha lassen sich herrlich variieren. — Goulash recipes can be varied so easily

1 kg goulash (veal, beef, pork or lamb)
800 g onions
750ml Kombucha drink (go to the Kombucha recipe for Kombucha production)
100ml dry red wine
3 tablespoons of tomato paste
1 tablespoon flour
1 teaspoon cumin, ground
1 teaspoon thyme leaves, dried
2 tablespoons paprika powder (sweet)
3 bay leaves
4 cloves, whole
4 cloves of garlic
4 tablespoons oil for frying
Salt, pepper
(optional, according to taste: 2 bell peppers, 400 g mushrooms, 400 g potatoes, 300 g carrots, 300 g fresh chanterelles, 50 ml cream)

The preparation:

Stew the peeled and chopped onions in a large pot with 4 tablespoons of oil until slowly browned. To do this, scrape the resulting gravy from the bottom of the pan with a spatula again and again. Make sure that nothing burns until after about 30 minutes the onions have turned into an evenly browned mass. (It is also sufficient to fry the onions only slightly, but every additional minute of frying also means more delicious roasting aromas)!
Add the diced goulash meat to the onions in the pot, dust with flour and fry over medium heat for about 5 minutes until it has a little color.
Add all the spices and the tomato paste and fry briefly. When the tomato paste begins to set at the bottom, add red wine and fill up with Kombucha. Spice with salt and pepper and bring to the boil. Depending on the cooking time of the chosen meat, simmer for 1 to 2 hours at low temperature.
Before the end of the cooking time, add the vegetables in bite-sized pieces to the pot and cook for about 20 minutes.
At the end spice again with salt and pepper. Serve with potatoes, dumplings, rice, noodles or fresh baguette. Also a great side dish: our delicious Kombucha sourdough bread.