Swabian goulash

Ingredients for 4 servings:

• 1 kg diced beef or veal for goulash
• 1 celery
• 1 bunch of soup vegetables
• 3 sprigs rosemary
• 3 bay leaves
• 1 jar gravy
• ½ tube(s) tomato paste
• 3 juniper berries (crushed in a mortar)
• salt and pepper
• oil
• ¾ liter red wine (Löwensteiner Lemberger)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash, trim, and roughly chop the celery and vegetables, then fry in oil until the vegetables have black spots and stick to the bottom of the pot. Then add the meat and fry over high heat. If there is too much meat at once and water starts to form in the pot, remove some of the meat immediately and fry in several batches, otherwise the meat will become tough. When everything is browned, add the tomato paste, fry briefly, and mix well. Then pour in about 1/4 l of wine and let it reduce slightly. Repeat this process until only about 1/4 l of wine remains. Now reduce the heat and add the meat juices. Add the bay leaves, juniper berries, salt, pepper, and rosemary, and simmer the goulash with the lid on for about 2.5 hours. When the meat is nice and tender, the goulash is ready. If you want a thicker sauce, simply remove the meat from the sauce, set aside, remove the bay leaves and rosemary, and puree the vegetables with a hand blender. Return the meat to the sauce and bring to a boil. Bread dumplings make a great side dish.