John Myers
Beef Goulash with Red Wine
The perfect beef goulash with red wine recipe with a picture and simple step-by-step instructions.
- 530 g Beef goulash
- 4 Onions and shallots
- 1 toe Garlic
- 2 Bay leaves
- 2 Rosemary / thyme
- 1 tbsp Tomato paste
- 1 bigger glass Red wine
- 1 bigger glass Marjoram / thyme
- 1 Knife point Clove powder
- 1 pinch Caraway seed
- 1 tbsp Sweet paprika
- 4 Pinches Hot pepper (beaver)
- 2 drops Chili oil
- 1 drops Balsamic vinegar
- 1 teaspoon Sugar
- 1 cube Chicken broth
- Salt and pepper
- My husband and I had cravings for goulash, but if we had known beforehand that it would take sooooo long until the meat is soft … mhhhh … So I can only say, bring more time with you and not start too hungry.
- Sear the meat in oil (sunflower), add the chopped onions and shortly afterwards the tomato paste.
- Deglaze with red wine, cover just enough, add the garlic and let it boil. Bay leaves, fresh herbs, salt and pepper (actually before) with it.
- After the wine has boiled down nicely, add some vegetable stock and the paprika powder. In total, I gradually used half a liter of it.
- I took the herbs out again after about 1.5 hours, except the bay leaves. The whole thing lasted 3 hours, during which time I added the broth and the spices, some only towards the end, after everything had already boiled down nicely.
- At the end, a little cream (semi-fat), if you like it, thickened it a little (flour with water) and seasoning it for the last time! Finally there, hungry !!!! but the wait was worth it in the end! PS. Even Bärchen was exhausted from the much stirring!
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