Summary

Ingredients

• 1 kg goulash (beef)
• 5 onion (s), chopped
• 5 carnation (s)
• 3 bay leaves
• 500 ml red wine, semi-dry
• 500 ml broth
• 1 red pepper (s), diced
• 1 yellow pepper (s), diced
• 2 cloves garlic
• 1 teaspoon pepper - grains, black
• 1 dash cream
• some flour to tie
• some water

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Instructions

1. Rub the goulash with fresh pepper and sauté. Then add the onions and fry them.
2. Top up with the broth. Add the bay leaves, cloves, peppercorns, the red and yellow pepper cubes. Now let everything simmer for about 2 hours, adding more and more wine and, if necessary, more broth.
3. In the meantime, mix the flour with water for the binding. Just before thickening, add the cream. At the very end, add the garlic (I always do it that way, because if you add it beforehand, it loses its taste).
4. Serve the goulash with spaetzle or ribbon noodles as desired.
5. Tip: If you like it spicy, just cut a small, fresh red pepper and add it.