Cream goulash

Ingredients for 2 servings:

• 500 g beef goulash
• 2 tomatoes
• 200 ml beef stock
• ⅛ liter red wine, dry
• 50 ml cream
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 tbsp clarified butter
• 1 tsp sweet paprika powder
• 2 m.-sized onion(s)
• e.g. mushrooms
• salt and pepper

Instructions

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

Peel the onions and dice finely. If using mushrooms, cut them into whole or half slices, depending on their size. Dice the tomatoes in the same way. Put the clarified butter in a heated pan and fry the goulash in it. Dust with flour and add the onions and any mushrooms. Continue frying until translucent. Add the tomato paste and paprika and stir through. Deglaze with red wine and beef stock. Now add the tomatoes and simmer on low heat for about 1.5 – 2 hours, stirring occasionally. At the end of the cooking time, add the cream and season with salt and pepper. This goes best with potato dumplings with red cabbage. Or spaetzle with salad.