Beef Stew with Hazelnut

For the beef stew with hazelnut, preheat the oven to 180°C degrees and remove the fat from the goulash meat. Put the seasoned flour in a freezer bag and add the meat. Shake in the bag until the meat is covered with flour, salt and pepper.

Heat 2 tablespoons of OIL in a skillet and grease a casserole dish with the other oil. Saute the onions in the pan until translucent. Add the meat to the onions and brown on all sides in the pan, then add everything to the casserole. Add wine and bouillon cubes and bake everything in the oven for 2 hours.

In the meantime, chop the canned tomatoes a bit, but keep the tomato juice. After 2 hours, remove the casserole from the oven and add the tomatoes and hazelnuts to the casserole. Let the beef stew with hazelnuts cook in the oven for another 20 minutes and then serve immediately.

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