Sivi's Mediterranean-style goulash

Ingredients for 8 servings:

• 1 kg beef for goulash
• 100 g bacon, smoked lean
• 800 g onion(s)
• 4 tbsp olive oil
• 5 garlic cloves
• 300 g carrot(s), thin
• 50 g porcini mushrooms, dried
• 300 ml red wine, strong
• 500 ml beef broth, lightly salted
• 1 tsp paprika powder
• ½ tsp cayenne pepper
• 250 g cherry tomatoes
• 1 tsp rosemary, shredded
• 1 tsp thyme, shredded
• 2 bay leaves
• Salt
• 1 tsp pepper, coarsely ground
• 1 tsp lemon(s), grated peel
• some parsley, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

very gently and long braised

Peel the onions, garlic, and carrots. Roughly dice the onions and garlic, and cut the carrots into 1 cm thick slices. Cut the bacon into strips and the meat into approximately 2 cm cubes. Heat the olive oil in a pan and fry the bacon over medium heat. Brown the meat, onions, and garlic one after the other in the bacon fat and add everything to a sufficiently large casserole dish. Deglaze the pan with red wine and add the broth to the meat. Add the carrots and the finely chopped porcini mushrooms to the pot. Season with paprika, cayenne pepper, salt, and pepper, add the herbs, and cover the pot. Simmer gently over very low heat for at least three hours. Towards the end of the cooking time, add the halved cherry tomatoes and lemon zest. Serve sprinkled with freshly chopped parsley. Serve with gnocchi with a little brown butter or simply pasta.