Goulash with white fagioli and pomodori

Ingredients for 4 servings:

• 500 g onion(s)
• 4 cloves garlic
• 500 g goulash, mixed
• 2 tbsp olive oil
• salt and pepper
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tbsp tomato paste
• 1 tbsp flour
• 150 ml red wine, dry, Italian
• 500 ml beef broth
• 2 bay leaves
• 100 g carrot(s)
• 1 can beans, white, broad (570 g)
• 250 g cherry tomatoes
• 3 sprigs rosemary
• 1 lemon(s), untreated
• 1 handful of celery leaves

Instructions

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

Peel the onions and slice into thin strips. Peel the garlic cloves and dice finely. If necessary, chop the goulash meat a little finer. Heat the olive oil in a casserole dish and brown the goulash meat all over, seasoning with salt and pepper. Add the onion strips and fry for about 2 to 3 minutes. Add the paprika and tomato paste and fry for about 3 to 5 minutes. Add the diced garlic and flour and fry for about 2 minutes, stirring constantly. Deglaze with the red wine and beef broth, tear the edges of the bay leaves slightly, add them, and simmer covered over low to medium heat for about 1.5 hours. Season with salt and pepper. Trim, peel, and roughly dice the carrots. Drain the white beans in a sieve and let them drain. Wash and trim the cherry tomatoes. About 30 minutes before the end of the simmering time, add the carrots, white beans, and tomatoes and continue cooking. Grate the lemon zest, chop the celery leaves, and sprinkle them over the goulash. Serve with fresh ciabatta.