Lamb goulash

Ingredients for 4 servings:

• 600 g lamb
• 4 thick carrots
• 4 large potatoes
• 1 leek(s)
• 5 mushrooms
• 1 bell pepper(s)
• 3 onions
• 1 chili pepper(s)
• 2 garlic cloves
• 1 tbsp rosemary
• some paprika powder
• some salt
• some sage, dried, shredded
• some flour
• 1 pack of gravy
• 100 ml red wine
• 400 ml water
• some butter
• some oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes

Wash, trim, and peel all vegetables if necessary. Cut the carrots and potatoes into large cubes. Quarter the onions. Halve the garlic cloves. Finely chop the bell pepper, leek, and mushrooms. Cut the chili pepper into rings. You can omit it or deseed it if you prefer it less spicy. Heat the butter and oil in a pan and brown the meat with a little flour and the spices. Remove from the pan and transfer to a roasting pan. Then, in the same pan, brown the carrots, potatoes, and onions one after the other until lightly browned. Briefly fry the garlic cloves. Add everything to the meat in the roasting pan and mix everything together. Add the meat powder to the pan (if you don’t like it, you can use a little flour instead) and immediately deglaze with red wine. Add more water, stirring constantly to prevent sticking. When the sauce has thickened slightly (a bit watery), add it to the roasting pan and mix everything well again. Braise in the oven at approximately 160 degrees Celsius for about 45 minutes. Stir lightly every 15 minutes. Then add the leek, mushrooms, and chili pepper, mix everything well, and cook for another 15 minutes. Serve with pasta, rice, or just on its own. This recipe comes from my grandmother, who made it in a saucepan. Depending on what was available, I would cook it quickly. Tip: It tastes even better reheated the next day.