Goulash with cranberries

Ingredients for 5 servings:

• 1 kg goulash of beef and pork, half and half
• 4 m.-sized onion(s)
• 2 cloves garlic
• 3 pinches of herbal salt
• 1 pinch of cayenne pepper
• 1 tsp paprika powder, hot
• 2 tbsp paprika powder, sweet
• 1 tsp marjoram, dried
• 2 bay leaves
• 3 tbsp tomato paste
• 3 tbsp rapeseed oil
• 500 ml red wine
• 200 ml meat broth
• 2 tbsp cranberries

Instructions

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

spicy, but not too spicy

Pat the meat dry and chop into smaller pieces if necessary. Peel the onion and garlic, halve the onion and slice into strips, and dice the garlic. Heat 2 tablespoons of rapeseed oil in a wide pan and sear the goulash in two batches. First, brown one half, setting the browned meat and its juices aside on a plate, then repeat with the rest. Brown the meat gently, only loosening it when it no longer sticks to the bottom of the pan. Fry the onions in the remaining oil, then add all the spices and garlic and sear. Add the meat back in and deglaze with red wine and meat stock. Simmer for 1.5 to 2 hours, stirring occasionally. Finally, remove the bay leaves and stir in the cranberries. If the sauce is too thin, thicken with cornstarch. I served it with Silesian dumplings and a salad. Pasta or rice would also work well.