John Myers
Ingredients for 3 servings:
- 500 g onion(s), red
- 2 garlic cloves
- 1 tbsp butter
- 1 kg beef goulash
- 1 tsp, leveled caraway powder
- 2 tbsp, heaped tomato paste
- 1 ½ liters of broth
- 750 ml red wine
- Salt
- Pepper, freshly ground
- Paprika powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes
Peel the onions and garlic. Slice the onions. Chop the garlic. Heat the butter in a large pot and brown the goulash in batches (!!!). Return all the meat to the pot. Add the sliced onions, chopped garlic, caraway seeds, and tomato paste and sauté. After about 5-7 minutes, add the red wine and broth, deglaze everything, and season with salt, pepper, and paprika. Simmer the goulash for at least 2 hours, but preferably 2.5 to 3 hours (stove at about 1/2 power; mine is 6 out of 12), stirring every half hour. Season the goulash again to taste and add more seasoning if necessary. We serve it with pasta. Cucumber salad, dumplings, or dumplings would also go well.
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