Beef goulash from the oven

Ingredients for 4 servings:

• 1 kg goulash, beef
• 1 kg onion(s)
• 1 bulb(s) garlic
• 1 bunch of soup vegetables (4 carrots, 2 small leeks, 1/4 celery, no parsley)
• 200 ml whipped cream
• 2 sprigs rosemary
• 1 can of tomatoes, peeled (approx. 800 g)
• Clarified butter
• salt and pepper
• Paprika powder

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours 15 minutes

Dice the meat. Peel and finely dice the onions. Trim, wash, and finely chop the vegetables. Heat the clarified butter in a roasting pan on the stovetop, sauté the onions, garlic, and vegetables. Add the meat and fry briefly. Pour in the canned tomatoes and their liquid. Chop the tomatoes a little more. Season well with salt, pepper, and paprika. Add the rosemary. Braise in a covered roasting pan at 180 degrees Celsius (fan-assisted) for 1.5 to 2 hours. Then pour in the cream, mix well, and braise for another 30 minutes. Let cool overnight. Reheat the next day. Tastes great with spaetzle or bread dumplings.