John Myers
Beef Goulsch with Red Wine
The perfect beef goulsch with red wine recipe with a picture and simple step-by-step instructions.
- 1 tbsp Oil
- 500 g Beef goulash
- Some flour
- 1 Onion
- 3 Garlic cloves chopped
- 2 tbsptbsp Tomato paste
- 1 Red pepper
- 1 Chili
- Some cumin
- Some marjoram
- Some lemon zest
- Sweet paprika
- 1 tbsp Butter
- 400 ml Broth clear
- 100 ml Red wine
- Peel the onion and cut into half slices, peel and chop the garlic.
- Put the oil in the pan and let it get very hot, sear the goulash, fry the onion and garlic until translucent, add flour and add the tomato paste, then fill up with the meat stock and spices, knead the caraway and lemon zist in butter and chop it Simmer for about 30 minutes so that the lemon zest and the caraway seeds are fine.
- After 30 minutes, add the diced paprika and simmer for another 30 minutes.
- After 30 minutes, add the chopped paprika and simmer for another 30 minutes.
- After 30 minutes add the red wine, bring to the boil, season if necessary and check the consistency of the sauce
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