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Beef goulash

updated

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Ingredients for 4 servings:

  • 1 kg beef goulash
  • 1 liter red wine
  • 1 bunch of soup vegetables
  • 100 g tomato paste
  • 2 packages of tomato puree
  • 3 bell peppers, red, yellow and green
  • 1 large onion(s)
  • 10 potatoes, waxy
  • salt water
  • Oil (sunflower oil)
  • salt and pepper
  • e.g. cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Brown the beef goulash in a large pot. As soon as it starts to roast, add the tomato paste and immediately deglaze with a splash of red wine. Gradually add the red wine and tomato puree, reducing the heat continuously. During this time, peel the potatoes and dice them. Boil the potatoes in salted water and, once tender, add them to the large pot. Finally, dice the remaining vegetables and add them. Cook the goulash until it reaches a good consistency. For a richer flavor, add a splash of cream, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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