Cream goulash with a twist

Ingredients for 6 servings:

• 1 kg beef goulash, lean, diced
• 4 medium-sized onions, diced
• 1 red bell pepper(s), diced or cut into diamonds
• 1 bell pepper(s), yellow or orange, diced or cut into diamonds
• 200 ml dry white wine
• 150 ml vermouth (Martini), dry
• 200 ml beef broth
• 2 tsp, heaped paprika powder, sweet
• e.g. salt and pepper
• ½ cup of sour cream, approx. 100 – 125 g
• ½ cup cream, approx. 100 – 125 g
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

with white wine

First, brown the meat in batches in hot clarified butter. Then add the onions, sauté gently, and transfer everything to a larger pot. Deglaze with the white wine and add half of the Martini. Pour in the stock, ensuring everything is well covered. Now add the spices and let everything simmer gently for about 45 minutes to an hour. Only then add the rest of the Martini. Add the diced or diamond-shaped bell peppers. After another 15 minutes, combine the sour cream and cream to refine the dish. If it’s still not strong enough, you can add more spices or harissa to taste. If necessary, thicken with a sauce thickener or similar. Serve with bean salad and macaroni or other pasta that absorbs the sauce well. The Martini adds a truly wonderful flavor to the dish. But be careful – don’t add too much!