Beef goulash

Ingredients for 4 servings:

• 1 kg beef, preferably roast (very lean)
• 3 m.-large carrot(s)
• 1 large onion(s)
• 3 m.-large leek(s)
• 3 garlic cloves
• 4 tbsp rapeseed oil
• 50 g butter
• 100 ml white wine mixed with 150 ml mineral water
• 1 tsp paprika powder (rose pepper)
• Salt and pepper, black from the mill
• 1 small can of tomato paste
• 2 tsp mustard, medium hot
• e.g. cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the beef into cubes with sides measuring approximately 3 cm, peel and dice the carrots, and roughly dice the onion. Slice the spring onions into rings and chop the garlic. Brown the beef in a hot oil and butter mixture on high heat for about 5 minutes, turning frequently. Add all the vegetables and continue to cook on high heat until the juices have evaporated. Gradually add the white wine spritzer (only covering the bottom). Once the spritzer is used up, add 1 liter of water, add the mustard, tomato paste, and paprika, season with salt and pepper, and cook for 1 to 1.5 hours, until the meat is tender and the vegetables are completely cooked. This gives the dish the right consistency without adding flour or thickener. Add a splash of cream, season with salt and pepper, and simmer for another 5 minutes.