Beef goulash in a roasting pan from the oven

Ingredients for 4 servings:

• 1 kg beef goulash
• 1 kg vegetable onion(s)
• 2 garlic cloves
• 3 tbsp clarified butter
• 3 tbsp tomato paste
• 2 tbsp balsamic vinegar or white wine vinegar
• 60 g sweet paprika powder
• 1 liter beef bouillon
• 100 ml red wine, dry
• 2 bay leaves
• 1 tsp marjoram, shredded
• 1 tsp caraway seeds
• salt and pepper

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 1 day 5 hours 30 minutes

Peel and finely dice the onions. Peel and dice the garlic cloves. Heat the clarified butter in a roasting pan. Add the diced onions and garlic and sauté. Sauté everything for about 30 minutes, stirring occasionally, until the onions are golden brown. Combine the tomato paste, balsamic vinegar, paprika, caraway seeds, and marjoram in a bowl. Pour in the beef stock and red wine and blend with a hand blender. The liquid should have a slightly creamy consistency, not completely runny. Pour the mixture over the onion and garlic mixture in the roasting pan and mix everything well. Arrange the meat cubes on top. Add the bay leaves. Cook the goulash with the lid closed in the oven at 160°C for 3.5-4 hours. Stir once after 2 hours, then season with salt and pepper. For a more refined sauce, take some of the stock, strain it through a sieve into a saucepan, and mix it with a hand blender. Add the mixture to the goulash. I recommend preparing the goulash the day before serving; it tastes even better the next day. Then, gently heat it for about an hour to reach serving temperature; do not boil it! If the resulting sauce is too thick for you straight from the roasting pan, take some and strain it through a sieve into a saucepan. This way, you can “pimp” it up a bit to your liking.