Goulash with red wine and mushrooms

Ingredients for 4 servings:

• 1 ½ kg beef goulash
• 5 carrots
• 500 g mushrooms, brown
• 4 onions
• 500 ml water
• 350 ml red wine, dry
• some butter
• 2 tbsp tomato paste
• 1 small potato(s)
• salt and pepper
• 1 tsp, leveled cayenne pepper
• ½ bunch curly parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

hearty, savory

Finely dice the onion and carrots. Heat the butter in a casserole dish and fry the goulash until it sticks to the bottom of the dish. Add the onions and fry until translucent. Add the tomato paste to the beef and fry while stirring. Gradually add the water to loosen the pan juices and form a sauce. Add the red wine and carrots and reduce the heat. Simmer the goulash for about 1.5-2 hours over low heat, adding more water if necessary; the meat should just be covered. Add the cayenne pepper. To thicken, finely grate a small raw potato and add to the goulash. Season the goulash with salt and coarsely ground pepper. Fry the mushrooms in a little butter in a separate pan and then add to the goulash. Finely chop the parsley and stir in briefly before serving. Serve with dumplings or spaetzle, or simply with baguette.