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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Idion Zinfandel 2006 |
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| Ingredients
400g Beef Goulash
1 red pepper cut into cubes
1 potato cut into cubes
1 onion cut into cubes
2 carrots cut into cubes
500ml red wine
500ml beef stock
½ tsp caraway seed
1 tsp chopped garlic
1 tbls paprika
1 tbls chopped garlic
250ml whipped cream
2 tomatoes (chopped)
Serves 4
Method:
- Fry potatoes in a non-stick pan until evenly browned and cooked. Set aside.
- Seal beef in a hot pan and sprinkle with paprika, caraway and garlic. Deglaze with red wine.
- In a separate pan, seal carrots, pepper and onion.
- Add vegetables to meat and red wine mixture and reduce by half.
- Place the chopped tomato and beef stock into the goulash and reduce until thick.
- Before serving stir in the potatoes and parsley.
- Top with whipped cream.
- Serve with crispy French loaf drizzled with Basil Pesto.
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