Hearty beef goulash, mother's style

Ingredients for 1 servings:

• 2 tbsp oil
• 1,500 g beef, for goulash, cut large pieces in half against the grain if possible
• 2 large carrots, cut into smaller pieces (max. 1.5 x 1.5 cm)
• 3 potatoes, cut into smaller pieces (max. 1.5 x 1.5 cm)
• 2 onions, coarsely chopped
• 2 tbsp, heaped tomato paste
• 2 garlic cloves, finely chopped or squeezed
• 125 ml red wine, dry
• 500 ml beef broth, approx.
• 1 bay leaf
• 1 tsp, sautéed marjoram, dried
• ¼ tsp thyme, dried
• 2 tbsp sauce thickener, dark, approx.
• salt and pepper
• Sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 hours 10 minutes; Total time approx. 5 hours 35 minutes

a recipe for a 3.5 L. Crock Pot / Slowcooker

Briefly but quickly fry the goulash in a little oil in a non-stick pan. Season with a little salt and pepper and stir in the tomato paste. Quickly brown everything while stirring, then pour the contents of the pan into the ceramic insert of the Crock Pot. Roast the vegetables (without adding any more oil) in the same pan for a few minutes. Add the vegetable mixture to the Crock Pot. Sprinkle the garlic and spices over the goulash and pour over the broth and red wine. Briefly mix the dish, ensuring that everything is just covered with liquid. The cooking time is approximately 3 hours on high and 2 hours on low. Towards the end of the cooking time, thicken the dish with the sauce thickener, if desired. Serve with sour cream. Serve with dark farmhouse bread or caraway seed rolls. Drink suggestion: mineral water or beer.