Summary

Ingredients

• 2 carrot (s)
• 1 parsnip (s)
• 100 g celeriac
• 2 leeks
• 400 g mushrooms
• 400 g bell pepper (s), red, reen and yellow
• 400 g onion (s)
• 400 ml red wine (Pinot Noir)
• 800 ml meat stock or vegetable stock
• 4 garlic clove (s)
• 4 teaspoons marjoram
• 4 teaspoons tomato paste, 3-fold concentrated
• 4 teaspoons paprika powder, noble sweet
• 4 pinches black cumin
• 4 teaspoons vinegar
• oil
• Clarified butter
• salt and pepper
• possibly cream or crème fraîche

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Instructions

1. Divide carrots and parsnips lengthways twice and then cut into 1 cm pieces. Cut the celery and paprika into cubes smaller than 1 cm. Divide the leek twice lengthways and cut into very thin slices, including the green. Cut the mushrooms into 4 thin slices and the garlic into very small pieces. Crush the black caraway seeds in a mortar or with a knife.
2. Put a lot of clarified butter and oil in a saucepan and let it heat up well. Then let the onion turn dark brown and deglaze with red wine. Now puree the brew. At the same time, lightly fry the mushrooms in oil.
3. Add soup greens, seared mushrooms, paprika, garlic, gravy, marjoram, tomato paste, paprika powder, vinegar and caraway seeds to the pureed stock. Stir, bring to the boil briefly, switch back down and simmer on the lowest heat for 1 1/2 hours. Stir every 5 - 10 minutes.
4. The carrots are a good way to test whether everything is done. Season to taste with salt and pepper.
5. Depending on whether you want it as a liquid stew or a thick side dish, dilute it with 100 - 200 ml of water.
6. If the goulash is too spicy for you, you can soften it with cream or crème fraîche.
7. The recipe was created as a leftover after Easter, when there were still many basic ingredients left. Strangely enough, the leftovers were always around 400 g, hence 400 goulash. Since I`m not a fan of ingredients that are only cooked for taste and then thrown away, as often as the soup greens, the recipe worked well.