Cream goulash

Ingredients for 6 servings:

• 1 ½ kg beef goulash
• 3 large onions
• 3 garlic cloves
• ½ liter red wine
• 3 tbsp tomato paste
• 2 tbsp flour
• 1 ½ liters beef broth, clear
• 1 bay leaf
• salt and pepper
• 1 ½ cups of cream, approx. 300 ml
• some cornstarch or flour, mixed in water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 10 minutes

with lots of delicious sauce

Finely chop the onions and slice the garlic cloves very thinly. Brown the meat cubes in batches over high heat on all sides. Then remove from the pan and let rest. Sauté the onions and garlic until translucent. Gradually deglaze with red wine and reduce. When the red wine has almost completely evaporated, add the tomato paste and stir in. Add the 2 tablespoons of flour and sauté the whole thing. Gradually add the beef stock. Season the meat with salt and pepper and add to the liquid. Bring to a boil, then braise the meat for about 1.5 hours until soft. Once the meat is nice and tender, add the cream. Bring to a boil and thicken with a little more cornstarch or flour if desired – season the sauce again with salt and pepper if necessary. Serve hot.