Creamy goulash from the Crock Pot / Slow Cooker

Ingredients for 2 servings:

• 400 g lean beef (e.g. beef brisket)
• 2 medium-sized onions, chopped
• 1 garlic clove(s), chopped
• 3 tbsp tomato paste
• 1 tsp chili salt
• 1 tsp paprika powder, hot
• 1 tsp paprika powder, sweet
• pepper
• 1 jar red wine
• 300 ml meat broth
• 1 cup crème fraîche
• Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

Cut the beef into bite-sized cubes and brown them in clarified butter in a pan. Reduce the heat and add the chopped onions. Season with chili salt, paprika, and a pinch of pepper, then transfer to the slow cooker. Add the tomato paste, wine, and broth and cook for 5 hours on speed 2 (high). Then add the chopped garlic clove and crème fraîche and continue cooking for another hour on speed 1 (low). This dish goes well with spaetzle, mashed potatoes, pasta, or rice.