Beef goulash Provençal style

Ingredients for 4 servings:

• 800 g beef for goulash, sliced
• 25 ml cognac
• 250 ml red wine, dry
• 1 can of tomatoes, peeled and chopped
• 2 medium-sized onions, cut into rings
• 1 clove(s) garlic, finely chopped
• 500 g carrot(s), sliced
• 30 g olives, black, without stones
• ½ red bell pepper(s), diced
• Salt, to taste
• some chili salt
• pepper
• Paprika powder, sweet and hot, to taste
• 1 tsp paprika paste
• 1 tbsp tomato paste
• Vegetable broth, instant
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary

Instructions

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

for the 3 liter Ultra from Tupperware

Place the beef goulash in the 3-liter Ultratopf (ultra pot). Pour over the cognac and red wine. Stir in the paprika and tomato paste. Add the canned tomatoes, onion rings, chopped garlic, carrot slices, pitted olives, and chopped bell pepper one at a time. Season to taste with salt, chili salt, pepper, paprika, and instant vegetable broth, and add the herb sprigs. Cover and simmer in a preheated oven at 180°C (top and bottom heat) or 160°C (convection oven) for about 2 hours. Turn off the oven and leave the dish in the oven until ready to serve. Adjust seasoning if desired, and if you like, you can add sour cream or thicken it slightly with a sauce thickener. This dish is perfect for freezing! Side dish tip: We love to serve it with bread dumplings or rice.