Hearty beef goulash like grandma used to make

Ingredients for 4 servings:

• 1 kg beef goulash
• 1 liter of broth
• 4 onions
• 1 tbsp, heaped tomato paste
• 400 ml red wine
• 2 bell peppers
• 1 tbsp butter
• oil
• salt and pepper
• Parsley
• marjoram
• Caraway powder
• 1 tbsp paprika powder, sweet
• 1 carnation(s)
• 2 bay leaves
• 3 cloves garlic

Instructions

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

Cut the onions into rings and the bell pepper into pieces. Chop the garlic. Add the oil to a pot and heat. Brown the meat until browned. Season with salt and pepper. Remove the meat from the pot and add a small amount of stock to the pot to loosen the browned ingredients. Pour the stock from the pot into a bowl and set aside. Sauté the onions in the same pot. Add the paprika and tomato paste and sauté. Add the bell peppers and deglaze with the wine. Allow the wine to reduce slightly. Then add the remaining stock, the meat, and the reserved stock. Add the bay leaves, cloves, parsley, marjoram, caraway seeds, and garlic, and simmer with the lid on over medium heat for about 1 1/2 hours, until the meat is tender, stirring occasionally. When the meat is tender, stir in the butter and season with salt and pepper. Remove the clove and bay leaves and serve.