Summary

Ingredients

• 500 g beef oulash
• some clarified butter
• 2 large onions, diced
• 2 carrot (s)
• 1 clove garlic, minced
• 2 tablespoon tomato paste
• 200 ml beef broth
• 300 ml vegetable stock
• 200 ml red wine
• salt and pepper
• Paprika powder
• some sauce thickener, or cold butter

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Instructions

1. Sear the beef goulash in a little clarified butter. After it is seared all over, add the onions, garlic and the sliced carrots. Then add tomato paste and simmer for about 3 minutes (reduce heat a little). Then deglaze with the red wine and then add the beef broth and vegetable broth and season with salt, pepper and paprika powder. Cover and simmer on a low heat for approx. 1-1.5 hours. Finally, the sauce should be thickened with cold butter or a sauce thickener.
2. Potato dumplings, Bohemian dumplings or homemade spaetzle and of course red cabbage and salad go well with this.
3. Tips:
4. Personally, I always cook it the evening before and put it in the fridge overnight, as this intensifies the entire aroma (it is often said that the food tastes much better the next day). Bring to the boil again the next day and season if necessary. I recommend using beef goulash because the longer you cook it the more tender it becomes.