Balsamic goulash

Ingredients for 4 servings:

• 1 kg goulash (beef)
• 250 g shallot(s)
• 5 large carrots
• 250 g mushrooms
• 3 tbsp oil
• 2 bay leaves
• salt and pepper
• 1 tbsp tomato paste
• 2 tbsp flour
• 5 tbsp balsamic vinegar
• Thyme, dried
• 3 tbsp whipped cream
• Vegetable broth, instant
• ⅛ liter white wine, dry
• ¾ liter of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the shallots and carrots. Clean and halve the mushrooms. Slice the carrots. Heat the oil in a roasting pan and fry the goulash in batches until well browned. Add the shallots, mushrooms, and carrots and fry. Season with the spices (the thyme will be added later) and stir in the tomato paste. Dust everything with flour. Add the white wine, half a liter of water, and 3 tablespoons of vinegar. Let the whole thing simmer for 40 minutes. Now add the thyme to the meat and pour in another 1/4 liter of water. Let simmer for another 30 minutes. Season with salt, pepper, the remaining vinegar, and vegetable stock. Stir in the cream and serve. Spätzle goes very well with this dish.