Simple veal goulash

Ingredients for 3 servings:

• 4 tbsp rapeseed oil or sunflower oil
• 500 g veal goulash
• 500 g onion(s)
• 2 tsp salt
• 1 tsp pepper, coarsely ground
• 2 tsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 1 tbsp, heaped flour
• 2 tbsp tomato paste
• 150 ml red wine, dry
• 500 ml meat broth
• 1 bay leaf

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Peel the onion, halve lengthwise, and cut into approximately 5mm wide slices. Set aside. Heat the oil in a large pot; the temperature is right when a wooden spoon dipped in the oil bubbles. Add the veal goulash and brown well on all sides, seasoning with salt and pepper. When the meat has taken on some color, add the onions and fry for about 3-4 minutes. Then simmer for another 3-4 minutes with the lid closed. Reduce any braising liquid that has formed. Now add the paprika and fry it along with the flour and tomato paste and fry it along with the frying. Deglaze with the red wine twice. Top up with the meat stock and add the bay leaf. Simmer the goulash over low heat for about 1 hour, stirring occasionally, with the lid on. Optionally, you can also add a can of peas and cook them along with the meat. It goes well with boiled potatoes, spaetzle, rice or simply white bread.