Sauerbraten goulash in the slow cooker

Ingredients for 4 servings:

• 1,000 g beef goulash
• 1 medium-sized onion(s), diced
• salt and pepper
• 1 tbsp sugar
• 1 tbsp honey
• 500 ml vegetable stock
• 200 ml red wine
• 2 m.-sized onion(s) in rings
• 500 ml red wine vinegar
• 500 ml red wine
• 3 cloves
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 bay leaf
• 3 juniper berries
• 3 allspice berries
• some nutmeg

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days; Cooking/baking time approx. 6 hours; Total time approx. 5 days 6 hours 30 minutes

First, bring the onion rings to a boil with red wine and vinegar, add the spices, and let it simmer for a while. Pour the cooled marinade over the beef goulash and marinate in the refrigerator for 5 days, turning the meat daily. Before cooking, remove the meat cubes and dry them, drain the onions, and strain the marinade. Sear the meat on all sides, then add the drained onion rings and place everything in the slow cooker. Lightly fry the diced onion. Deglaze with the marinade and red wine and reduce to a jus. Pour in the vegetable stock, bring the stock to a boil once, and pour it over the meat. Cook on low for 5-6 hours. About 1 hour before the end of cooking time, season with sugar and honey and thicken slightly if necessary.