Port wine goulash

Ingredients for 4 servings:

• 200 g onion(s)
• 200 g carrot(s)
• 200 g celeriac
• 4 tbsp vegetable oil
• 2 tbsp butter
• 500 g beef goulash
• 2 tsp sweet paprika powder
• 1 tbsp tomato paste
• 750 ml port wine
• 500 ml beef stock
• 1 tbsp balsamic vinegar
• 200 g sour cream
• 150 g cranberries
• 3 stalks of thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Peel and dice the carrots and celery. Finely dice the onions. Heat 2 tablespoons of oil in two containers (pot or pan) and sear the meat in one container and the carrots and celery in the other. As soon as the meat has taken on dark brown marks, remove it from the pot, transfer it to a bowl, and deglaze the pan with port wine and butter. Add the liquid to the bowl. Brown the vegetables (except the onions) in 2 tablespoons of oil until dark, then briefly add the tomato paste and paprika until fragrant. Deglaze with a large swig of port wine and reduce until almost no liquid remains. Repeat this process until the entire bottle of port wine has been used up and the liquid has reduced to a thick cream. Only now add the diced onions and stir well. Now add the meat and top up with the beef stock. Simmer the goulash over low heat for 2–2.5 hours, the longer the better. If too much liquid has evaporated, add more water. Once the meat and sauce have reached the desired consistency, season with salt and pepper. To serve, drizzle with a little sour cream, add cranberries, drizzle with a few drops of aged balsamic vinegar, and sprinkle with some chopped thyme.