Simple lamb goulash

Ingredients for 4 servings:

• 1 kg lamb from shoulder and/or shank, diced for goulash
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 3 tbsp tomato paste
• 1 bottle of dry red wine
• 100 ml cream
• 600 ml vegetable stock
• salt and pepper
• possibly rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Lamb goulash, without any complicated additional ingredients or special herbs.

Finely dice the onions and garlic. Sear the meat in a large pan, seasoning with salt and pepper. When the meat is lightly browned, add the onions and garlic and fry until well toasted. Add the tomato paste, stir, and deglaze with 1/3 of the red wine. Reduce the wine until only a thick syrup remains. Repeat this process two more times, then add the vegetable stock and simmer with the lid on for one hour over a low heat. Then remove the lid and simmer gently for another 15 minutes. Finally, add the cream. If you like, you can add rosemary, for example, while simmering.