Summary

Ingredients

• 2 carrot (s)
• 2 onions)
• 2 cloves garlic)
• little oil for frying
• 800 g beef oulash, e.., shoulder
• 1 ½ teaspoon salt
• little pepper
• paprika powder
• 2 tablespoon flour
• 2 tablespoon tomato puree
• 100 ml balsamic vinegar
• 250 ml red wine (the same one that is served with a meal)
• 2 carnation (s)
• 2 bay leaves
• 3 tablespoon honey, liquid
• 400 ml veal stock
• 150 ml water

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Peel the carrots, onions and garlic and cut into pieces of the same size.
3. Let a little (!) Oil get hot in a roasting pan (otherwise the meat will draw too much water) and fry the meat in portions for approx. 5 min. Remove, season with salt, pepper and paprika powder and dust with flour.
4. Reduce the heat in the roaster, add a little oil if necessary. Fry the carrots, onions and garlic for approx. 5 minutes. Add tomato puree and fry briefly. Pour in balsamic vinegar and red wine and reduce everything by half. Then add the cloves, bay leaves and honey. Now pour in the veal stock and water and bring everything to the boil. Reduce the heat and add the meat again with the resulting meat juice.
5. Cover and simmer for approx. 2 1/4 - 2 1/2 hours in the lower half of the hot oven.