Goulash with red wine

Ingredients for 3 servings:

• 1 large onion(s)
• 500 g beef goulash or mixed
• 400 ml red wine, dry
• 250 g mushrooms, fresh
• 250 g carrot(s)
• 250 ml vegetable stock
• 1 tbsp tomato paste
• 1 tbsp flour
• 3 tbsp whipped cream
• oil
• possibly sauce thickener or cornstarch
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with mushrooms and carrots

Peel and roughly dice the onion. Peel the carrots and cut into sticks. Trim and roughly dice the mushrooms. Brown the meat in a roasting pan with oil. Season with salt, pepper, and paprika. Add the diced onion and fry briefly. Stir in the tomato paste. Dust with flour. Stir in the red wine. Cover and simmer in the oven at 200°C for about 30 minutes. Meanwhile, sauté the carrots and mushrooms in a pan and deglaze with the vegetable stock. Once the cooking time is up, add the carrot and mushroom mixture to the goulash and stir. Cover and simmer in the oven for another 30 minutes. Finish the dish with cream and season to taste with salt, pepper, and paprika. If you like, thicken the goulash slightly with a sauce thickener or cornstarch (mix the starch with a little cold water) while it is still hot. It goes well with tagliatelle, dumplings, potatoes or simply fresh baguette.