Onion goulash

Ingredients for 8 servings:

• 2 kg goulash
• 1 kg onion(s)
• 2 garlic cloves
• 3 tbsp olive oil
• Salt and pepper, white
• Paprika powder
• 2 tbsp tomato paste
• 2 tbsp flour
• 250 ml red wine, dry
• 850 g tomatoes, from the can
• 750 ml water
• 2 bay leaves
• 1 bunch of parsley
• possibly Pepper
• possibly lemon(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Pat the meat dry. Peel the onions and chop them into large pieces. Finely chop the garlic. Heat the oil in a large roasting pan. Fry the meat in batches over high heat, turning occasionally, until browned. Add the garlic and onions. Season with salt, pepper, and paprika. Add the tomato paste and flour and sweat while stirring. Deglaze with the wine, tomatoes, and water. Add the bay leaves. Cover and simmer for 1.5-2 hours, adding a little more water if necessary. Season the goulash generously with salt, pepper, and paprika. Wash the parsley, finely chop it, and sprinkle it over the top. Garnish with chili peppers and lemon, if desired.