Bulgarian Oven Goulash

• Rinse the veal goulash and pat dry.
• Peel the onions and chop them roughly. Wash, clean and roughly dice the peppers. Rinse the zucchini and roughly dice. Rinse the aubergine and chop it roughly. Brush and quarter the mushrooms.
• Put the pizza tomatoes and the strained tomatoes in a large ovenproof dish. Put the veal goulash and the prepared vegetables in the baking dish. Season the whole thing very strongly with salt, pepper, paprika powder and cumin and mix everything together well.
• Pour the white wine over the whole thing until almost everything is covered and stir again.
• Preheat the oven to 200 ° C and reduce the oven goulash to the desired consistency. Stir every now and then.

Tip:

• We leave the Bulgarian oven goulash in the oven for at least three (sometimes more) hours. The more reduced the liquid, the more intense the taste ...

Fits to:

• Snow White Cream (Snow White Cream) and Kritharaki (Note: The designation of this noodle specialty as rice noodles, which is often used here, is simply wrong. They are not made from rice (flour), but from durum wheat semolina and only have the appearance of a very large grain of rice.)