Beef goulash in red wine sauce

Ingredients for 6 servings:

• 800 g beef (shoulder, neck or topside)
• 800 g onion(s)
• 3 pointed peppers
• 375 ml red wine
• 375 ml beef broth
• 1 tbsp tomato paste
• 1 tsp salt and pepper
• 1 tbsp smoked paprika powder
• 2 tbsp oil for frying (e.g. sunflower oil)
• 1 tbsp cornstarch
• 30 ml water

Instructions

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

Cut the meat into approximately 2 cm cubes. Peel the onions and slice them into half rings. Wash the pointed peppers, halve them lengthwise, and cut them into strips. Pour the oil into a large pot and fry the meat until browned. Then remove the meat from the pot. If you don’t have a large pot, you can divide the meat into two portions and fry them one after the other. Fry the onions in the same oil. After about 5 minutes, add the peppers and fry everything together for another 5 minutes. Then return the meat to the pot. Add tomato paste to the pot, along with salt, pepper, and paprika. If you like, you can refine the recipe with other herbs such as bay leaves, thyme, or oregano, etc. Deglaze with the beef broth and red wine and simmer uncovered for 10 minutes. Then put the lid on the pot and let everything simmer over low heat for at least 90 minutes. After 90 minutes, the meat will be tender and the sauce will be creamy. If the sauce is still a bit runny, you can let it simmer uncovered for another 15 minutes to reduce the sauce. Alternatively, you can thicken it by dissolving cornstarch in cold water and adding it to the pot. Spätzle, noodles, or potato dumplings are great accompaniments to goulash.