Beef goulash "Gardener's style"

Ingredients for 4 servings:

• 2 cloves garlic
• 1 bunch of spring onions
• 1 kg beef goulash
• 2 tbsp olive oil
• some salt and pepper, colored or black, from the mill
• 1 tbsp tomato paste
• 1 tbsp flour
• 200 ml white wine
• 1 bay leaf
• n. B. water
• 1 tbsp Herbs de Provence, chopped
• 600 g carrot(s)
• 600 g potatoes, mainly waxy
• 150 g peas, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and finely chop the garlic cloves. Clean and rinse the spring onions, and slice into rings. Rinse the beef goulash, pat dry, and chop slightly smaller if necessary. Heat the olive oil in a casserole dish and brown the beef goulash in batches until vigorous all over. Then add all of the browned beef goulash to the casserole dish, add the diced garlic and half of the spring onion rings, and fry briefly, seasoning with a little salt and a few turns of freshly ground black or mixed pepper. Then add the tomato paste, fry briefly, and sprinkle with the flour. Deglaze with the white wine, bring to a boil, and simmer for about 5 minutes. Then add enough water to cover the beef goulash. Add the bay leaf and Provençal herbs, bring to a boil, then cover and simmer for about 45 minutes. Clean, peel, wash, and slice the carrots. Peel and wash the potatoes, and—depending on their size—halve or quarter them lengthwise. Stir both potatoes into the beef goulash, bring back to a boil, and then simmer for another 15 to 20 minutes. About 5 to 10 minutes before the end of the simmering time, stir in the peas and the remaining spring onion rings and simmer until simmering is complete. Season the beef goulash with a little salt and a few turns of freshly ground black or mixed pepper. Garnish with a few parsley leaves, if desired. Serve with a fresh rye baguette. Tip: If you like, add some green beans and/or tomatoes to the beef goulash. If children are eating with you, replace the white wine with broth.