Christmas goulash

Ingredients for 4 servings:

• 500 g goulash, mixed
• 3 large onions
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 tbsp mustard
• 200 ml red wine
• 1 stalk(s) cinnamon
• 2 bay leaves
• 1 lemon(s), untreated, zest and juice
• 4 cloves
• 200 ml tomato(s), pureed
• some caraway
• e.g. water or meat broth
• Paprika powder
• salt and pepper

Instructions

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

very tasty, with cinnamon, cloves and bay leaves

Cut the meat into cubes and sear until crispy. Dice the onions and add them, along with the crushed garlic. Season with salt and pepper (if using meat broth instead of water, omit the salt and add more later if necessary). Add a little tomato paste and paprika and stir. Sauté until the onions are golden brown. Pour in the red wine and reduce, then add water or meat broth so that the meat is covered. Now add the passata. Add the cinnamon stick, bay leaves, cloves, caraway seeds, lemon juice and zest. Bring everything to a boil and simmer over low heat until the meat is very tender. Finally, add the mustard and stir. Let it reduce until it is completely combined with the sauce.