Classic beef goulash

Ingredients for 4 servings:

• 250 g mushrooms
• 50 g bacon, streaky
• 5 juniper berries
• 30 g clarified butter
• 800 g beef goulash
• 125 g shallot(s)
• 1 tbsp tomato paste
• 500 ml broth
• 150 ml red wine
• 2 bay leaves
• 2 cloves
• 75 g cranberries
• 2 tbsp sauce thickener, dark
• 2 tbsp crème fraîche
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Clean and halve the mushrooms. Finely dice the bacon. Crush the juniper berries. Heat the clarified butter in a roasting pan and briefly fry the beef goulash and bacon, turning occasionally. Remove from the pan. Briefly fry the mushrooms and shallots in the frying fat. Add the meat back and season with salt and pepper. Stir in the tomato paste and deglaze with the stock and red wine. Add the bay leaves, cloves, juniper berries, and cranberries. Cover and simmer the goulash for 1-1.5 hours. Stir the sauce thickener into the goulash and bring to a boil once. Season to taste with salt and pepper. Serve in a bowl and top with a dollop of crème fraîche and the remaining cranberries. Garnish with parsley and orange wedges, if desired.