Turkish olive goulash

Ingredients for 6 servings:

• 1 kg goulash (beef)
• 3 tbsp olive oil
• 100 g olives, small black, pickled in oil
• 1 garlic clove(s), finely chopped
• ⅛ liter white wine
• 1 can of tomato paste
• 20 g crème fraîche
• ¼ liter of water, hot
• 2 tsp cornstarch
• pepper
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, heat 2 tablespoons of olive oil in a casserole dish, then brown half of the goulash (approx. 500g) on ​​all sides over high heat, then transfer to a plate. Now heat another tablespoon of olive oil in the pot and brown the remaining goulash on all sides. Return the browned meat, including any cooking juices from the plate, to the pot and reduce the heat to low. Note: If you brown all of the meat at once, too much of the cooking juices will escape and the meat will cook. Halve the olives, remove the stones if necessary, and then quarter them. Add to the goulash in the pot and braise for a while. Add the finely diced garlic with the white wine, tomato paste, pepper, salt, and crème fraîche, and simmer with the lid on for about 1.5 hours over low heat. Finally, add the hot water and thicken with the cold, stirred cornstarch. Serve with pasta.