Red wine goulash with pumpernickel

Ingredients for 4 servings:

• 600 g beef goulash
• 1 bunch of soup vegetables
• 1 sprig(s) rosemary
• 1 tsp juniper berries, crushed
• 3 bay leaves
• 1 tsp peppercorns, white
• ½ liter red wine, dry
• 4 onions
• Oil for frying
• 1 sprig(s) rosemary
• 1 bay leaf
• 5 juniper berries, crushed
• ½ tsp black peppercorns
• 1 slice(s) pumpernickel
• 100 ml marinade (red wine marinade)
• 1 tbsp honey
• 1 tbsp beet syrup
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 day 2 hours 10 minutes

Creamy beef goulash marinated in red wine and given its special flavor by pumpernickel and beet syrup.

Clean and roughly chop the soup vegetables. Place them in a suitably sized container with the goulash. Place the spices in a disposable tea bag and seal the bag. Place them between the pieces of meat. Add enough red wine to cover everything. Marinate in the refrigerator for at least 24 hours. The next day, slice the onions. Remove the meat and vegetables from the marinade and dry the meat thoroughly. Heat oil in a casserole dish and fry the meat pieces in batches, then remove and set aside. Add the onions to the frying fat and let them brown nicely. Deglaze with a little marinade. Fill another spice bag with the spices, seal it, and add it. Add the meat and soup vegetables, bring to a boil, and simmer covered over low heat for 1 hour. Add a little marinade if the braising liquid becomes too reduced. Meanwhile, crumble the pumpernickel in a food processor, add 100 ml of the marinade and honey to a saucepan, and bring to a boil. After 1 hour of simmering, stir the pumpernickel sauce into the goulash, remove the spice bag, and let the goulash simmer uncovered for another 30-40 minutes. Season the goulash with beetroot syrup, salt, and pepper.