Hungarian goulash

Ingredients for 4 servings:

• 800 g meat (half beef, half pork)
• 400 g onion(s)
• 400 g tomatoes
• 1 tsp sweet paprika powder
• ¼ liter red wine
• ¼ liter broth or water
• 1 tbsp tomato paste
• 1 tsp spice mix (caraway, marjoram, garlic, chopped)
• 1 tsp lemon(s) – zest, grated
• pepper
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, cut the meat into bite-sized pieces, then chop the onions and sauté briefly (but not for too long). Then add the meat to the onions, cover, and let it draw its juices over low heat for about 10 minutes. Now add salt and pepper and then sprinkle with paprika. Stir everything well and the resulting juices boil down. This gives the goulash color and flavor. Then deglaze with the red wine, cover, and simmer over low heat for 60 minutes. Stir occasionally and add a little stock or water if necessary. Now quarter the tomatoes and add them with the tomato paste. Simmer for another 20 minutes. Finally, season to taste with the spice mix. Dumplings or boiled potatoes go well with this.