Goulash a little different

Ingredients for 6 servings:

• 2 kg lean beef, cut into 2 x 2 cm cubes
• 1 kg onion(s), finely diced
• 2 cloves garlic, thinly sliced
• 3 tbsp paprika powder, sweet
• ½ tube(s) tomato paste
• 3 tbsp flour (preferably instant flour)
• 3 cubes of stock, crumbled
• 100 ml soy sauce, sweet, approx.
• 50 ml soy sauce, salty
• 1 tbsp spice mix (sambal manis)
• 1 liter of wine (mulled wine), seasoned
• 1 can pineapple, pieces, with juice
• possibly onion(s) (fried onions)
• Salt and pepper, from the mill
• oil
• some water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the onions and garlic in oil in a large pot until light brown, then add the flour, stir, and cook for a bit. Add the paprika, stock cube, sambal manis, and tomato paste to the pot and continue stirring. Then add the meat and keep stirring. If the liquid starts to stick to the bottom, quickly add the wine and soy sauce. If there’s not enough liquid (everything should be well covered), simply add a little water and let it simmer on low heat. Stir occasionally. Simmer for about 2-3 hours; the meat should be nice and tender. The wine flavor and alcohol will evaporate, leaving a thick, brown sauce. If it isn’t, simply add a few tablespoons of fried onions; they add a great flavor and a nice binding. Now season to taste. It should taste a little sweet, but also have a nice peppery and salty flavor. If necessary, add soy sauce or stock cubes to enhance the flavor. Finally, pour the whole can of pineapple into the pot and boil briefly again. We served it with rice and a green salad.