Hessian apple wine goulash

Ingredients for 4 servings:

• 4 tbsp oil for frying
• 1 kg goulash, mixed
• 1 kg onion(s)
• 2 carrots
• 2 cans of tomatoes
• 2 cloves garlic, to taste
• 1 liter of apple cider
• Salt and pepper from the mill
• 200 ml cream
• 1 can of water (use the tomato can for measuring)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Brown the goulash in batches in a large pot as usual, then remove from the pot. Peel the onions and carrots and chop them into large pieces. Sauté the onions and carrots vigorously in the pan’s drippings. Add the garlic, finely crushed to taste, to the goulash. Season with salt and freshly ground pepper. Add 1 liter of apple cider and 1 can of tomatoes. Stir well. Cover the pot and place in the oven at 200°C for 2 hours, and let everything simmer. Finally, add the cream and the second can of tomatoes, top up with a little water to achieve a nice consistency, and simmer for about another 15 minutes. The meat should be nice and tender. Serve with rice, noodles, dumplings (bread dumplings or napkin dumplings), or even homemade spaetzle. A good salad goes well with it.