Summary

Ingredients

• 1 kg beef goulash
• 1 kg vegetable onion (s)
• 2 cloves garlic)
• 3 tablespoon clarified butter
• 3 tablespoon tomato paste
• 2 tablespoon balsamic vinegar or white wine vinegar
• 60 g paprika powder, noble sweet
• 1 liter beef bouillon
• 100 ml red wine, drier
• 2 bay leaves
• 1 teaspoon marjoram, rubbed
• 1 teaspoon caraway seeds
• salt and pepper

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Instructions

1. Peel the onions and finely dice them. Peel and dice the garlic cloves.
2. Heat the clarified butter in the roaster. Add the onion cubes and the garlic cubes and sauté. Simmer everything for about 30 minutes, stirring occasionally, until the onions are golden brown.
3. Put tomato paste, balsamic vinegar, paprika powder, caraway seeds and marjoram in a bowl. Pour in the beef stock and red wine and mix with a hand blender. The liquid should have a slightly creamy consistency, so not completely liquid. Pour the mixture over the onion and garlic mixture in the roaster and mix everything together well. Spread the meat cubes on top. Add the bay leaves.
4. Cook the goulash with the lid closed in the oven at 160 ° C for 3 1/2 - 4 hours. Mix once after 2 hours, then season with salt and pepper.
5. For a finer sauce, remove some stock, put it through a sieve in a saucepan and stir with a hand blender. Add the mixture to the goulash.
6. I recommend preparing the goulash a day before you actually eat it, it just tastes even better the day after. It is then warmed to consumption temperature for another hour on a slight heat, not boiled! If the resulting sauce is too creamy straight from the roaster, you can take something out and put it through a sieve into a casserole, so you can pimp a little depending on your taste.