Beef Goulash with Mole Sauce

I went through my spice mixes and a tin of Mole fell in my hands. A good idea for something with a little body.

I bought a pound of beef goulash chunks, some carrots and a leek. At least half the amount of beef are the onions. Some garlic and homegrown birdseye chilis.

I opened a bottle of red wine and prepared 500 ml of beef stock from a cube.

This acutally looked and tasted like a common goulash. But  I cooked it for 2 hours and then added 4 tsp Mole to the amount of still existing liquid and 3 pieces of 70 % chocolate.

That cooked for an other 20 minutes. The beef was falling apart and the sauce was rich and thick.

Served with some short doughy pasta - Knöpfle- was great to pick up the sauce.

Ingredients:

500 g beef for goulash

250 g onions, 4 garlic cloves, 3 chilis

2 tbsp grapeseed oil

2 tbsp flour

2 carrots, 125 g leek

200 ml red wine

500 ml beef stock

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4 tsp Mole seasoning

3 pieces 70 % chocolate

Pasta