Beef Bourguignon

Ingredients for 4 servings:

• 1 kg beef goulash
• 100 g bacon cubes
• 250 g shallot(s), diced
• 2 tbsp tomato paste
• 0.7 liters of red wine
• 1 bay leaf
• 3 rosemary sprigs
• 250 g mushrooms
• 25 g butter
• salt and pepper
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Brown the beef and bacon in a little oil in a casserole dish until browned on all sides. Season the meat with salt and pepper. Add the diced shallots and cook. Stir in the tomato paste. Deglaze the meat with the red wine, add the bay leaf, and simmer covered for 2 hours over low heat. Wash the rosemary sprigs, chop the needles, and add to the meat. After two hours, remove the lid and simmer for another 20 minutes until the sauce has the right consistency. Clean the mushrooms, slice them, and fry them in the butter until lightly browned. Then add the mushroom slices to the sauce and season the dish again.