Beef goulash

Ingredients for 4 servings:

• 750 g beef, from the shoulder, brisket
• 15 g lard
• 1 large onion(s), red
• 1 m.-large onion(s), brown
• 2 cloves garlic
• 3 tbsp, crushed paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 1 tbsp tomato paste
• 250 ml red wine, dry
• 1 tsp, leveled caraway seeds, ground
• 1 pinch of coriander, ground
• 1 tsp sugar
• 1 pinch of salt
• 150 ml sour cream
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 10 minutes

mother’s way

Wash the meat, pat dry, and cut into cubes. Dice the onions and finely chop the garlic. Heat the lard in a wide casserole dish. Brown the meat cubes all over. Add the onions and garlic and fry until the onions are slightly translucent. Remove the dish from the heat. Sprinkle both types of peppers over the meat and mix well with a wooden spoon. Then stir in the tomato paste. Return the dish to the heat. Deglaze with red wine and add about 300-400 ml of water, stirring constantly, until the meat is just covered. Bring to a boil briefly. Stir in the caraway seeds, coriander, sugar, and salt. Cover and simmer for 2.5 hours at low heat, adding a little water occasionally to ensure the meat is always lightly covered. Season the goulash well with the spices. Whisk the cream and flour together well to thicken the goulash. Simmer for a few more minutes, then serve. It goes well with noodles, spaetzle, rice or bread dumplings.