Ortenau goulash

Ingredients for 2 servings:

• 400 g beef, for braising
• some olive oil
• 1 orange(s), juice
• 150 ml red wine, dry, German
• 50 ml cognac or brandy
• 1 onion(s)
• 2 bay leaves
• 6 peppercorns, green, pickled
• 1 clove(s) garlic
• 1 tsp dried herbs of Provence or 2 tsp fresh
• some salt and pepper
• 200 ml beef broth
• 4 tbsp Balsamic vinegar, dark
• 1 tsp, heaped honey
• 2 tomatoes

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 17 hours 30 minutes

with red wine and herbs

The evening before, cut the beef into cubes approximately 2 to 3 cm in size. Brown in a little olive oil, remove from the pan, season with salt, pepper, and the herbs, and set aside. Finely chop the onions and garlic and sauté in the residual heat of the pan until translucent. Let the beef, onions, garlic, red wine, cognac, orange juice, bay leaves, and green pepper marinate in a cool pot overnight. The next day, bring everything to a boil over low heat. Add the beef broth. Bring the balsamic vinegar to a boil in a pan and simmer, stirring constantly, until the vinegar has mostly evaporated. Add the honey and briefly reduce the balsamic sauce again, then add it to the goulash. Finely dice the tomatoes and add them until reduced. Now cover halfway and simmer for at least 2 hours over low heat or cook in the oven at 160°C. The liquid should evaporate until it thickens slightly. Finally, season to taste. Serve with spaetzle or baguette and a fresh salad. The red wine also works well with food.