Red wine goulash

Ingredients for 3 servings:

• 750 g goulash from beef, pork or game
• 500 g onion(s)
• 25 cl red wine, dry
• 3 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp sambal oelek or
• chili
• salt and pepper
• e.g. water, boiling

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

can also be prepared wonderfully with game

Cut the goulash into bite-sized pieces, trimming any fat if necessary. Brown the goulash well in olive oil. Add the first tablespoon of tomato paste and the sambal oelek to the pot and fry. Roughly chop the onions and add them. When the onions are browned, season the goulash with pepper and salt. Deglaze with the first splash of red wine. Gradually add boiling water until it is almost evaporated. Then add as much water as you want for sauce. Let it simmer gently for about 2-3 hours. Always make sure that the water, tomato paste, and red wine are topped up! We serve dumplings and apple red cabbage as a side dish. It also goes well with pasta. If using game, add some cranberries to the plate when serving. Serve with a nice dry or medium-dry red wine: Merlot, Bordeaux, or Cabernet Sauvignon. I recommend letting the goulash cool down once and boiling it up again the next day. It tastes even better that way. If you like, you can also marinate the meat overnight with oil, red wine, salt, pepper and sambal oelek.