Beef goulash à la Papa

Ingredients for 4 servings:

• 1 kg beef goulash
• 5 onions
• 4 garlic cloves
• 500 ml red wine
• 600 ml water
• 1 tbsp tomato paste
• 1 bunch of chives
• salt and pepper
• Parsley
• 4 tbsp oil for frying
• 1 dash of cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Peel the onions and garlic cloves, and slice the onions into rings. Finely dice the garlic, and finely chop the chives and parsley. Heat the oil in a large pot. Add the meat to the pot, sear on all sides, and season with salt and pepper. Reduce the heat, then add the onion rings and garlic. When the onions are slightly translucent, deglaze with the red wine and stir through. Cover and simmer for 1.5 hours on low heat. Stir occasionally and add the water a little at a time. At the end, stir in the tomato paste and add the chives and parsley. Season to taste with pepper and salt, and a dash of cream if desired. Serve with pasta, dumplings, or potatoes. Note: I always use good wine for cooking, and I would also drink it. A Burgundy or Merlot goes well here. If you like it crunchy, add a bell pepper, sliced ​​into fine strips, just before the end. It also tastes great reheated.