John Myers
Hearty Goulash in Red Wine Sauce
The perfect hearty goulash in red wine sauce recipe with a picture and simple step-by-step instructions.
- 500 g Beef goulash
- 1 piece Canned mushrooms
- 2 piece Bay leaf
- 250 ml Red wine
- 1 piece Onion
- 2 tbsp Tomato paste
- 2 tbsp Beef broth powder
- Salt
- Pepper
- Sweet paprika
- 1 Pc. Garlic clove crushed
- 1 Pc. Rosemary sprig
- Sauce thickener dark
- 1 tbsp Cream
- 1 tsp Mustard
- 300 ml Water
- Sear the goulash meat and deglaze with the red wine. Then add water, spices, sliced onion, rosemary, bay leaf and halved mushrooms and stir briefly to the boil. Then add tomato paste, meat stock and mustard and put it all over a medium heat for a good 2 hours
- Let it simmer with the lid on, stirring occasionally. Now remove the rosemary sprig and bay leaves. At the end, mix with the sauce thickener and the cream and bring to the boil briefly until the desired smoothness is achieved, if necessary. add salt, pepper and paprika to taste.
- Sauce binder is only necessary if the goulash is still too runny for you at the end, that is a matter of taste. However, the sauce thickener also makes a nice color. Boiled potatoes or potato dumplings go best with this. Bon Appetit 🙂
