רינדערנס גולאש אין קרימי טאָמאַטאָ סאָוס

Heat the oil in a casserole and fry the goulash in portions - no more than 2/3 of the bottom of the pot should be covered. Then take the meat out of the pot, season with salt and pepper and set aside.

Now fry the onion and the bacon cubes in the hot frying fat for about 5 minutes and then add the carrots, the leek and the garlic, dust with the flour and sauté for a few minutes. Then deglaze with the red wine and reduce to about 1/3. Then add the tomatoes and the meat and let simmer over a low heat for 2 hours (lid on). Possibly always add beef stock.

Then put the cream in the saucepan, stir well and let simmer for another 30 minutes. Then season with salt, pepper and Espelette pepper to taste. Turn off the stove and when the goulash has stopped simmering, add the chocolate, let it melt, stir and then serve.

I had a celery-potato mash and a cucumber salad with it.