Summary

Ingredients

• 500 g oulash, mixed
• 3 large onion (s)
• 2 cloves garlic
• 2 tablespoon tomato paste
• 1 tablespoon mustard
• 200 ml red wine
• 1 stick cinnamon
• 2 bay leaves
• 1 lemon (s), untreated, the zest and juice it
• 4 clove (s)
• 200 ml tomato (s), passed
• some cumin
• water or meat broth
• Paprika powder
• salt and pepper

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Instructions

1. Cut the meat into cubes and sauté. Dice the onions and add them, as well as the pressed garlic. Season with salt and pepper (if you later add meat broth instead of water, leave out the salt here and add salt later if necessary).
2. Do not add too little tomato paste and paprika powder and stir. Sear them together until the onions are golden brown. Pour red wine on top and let it reduce, then add water or meat stock so that the meat is covered, now also add the tomatoes. Just like the cinnamon stick, the bay leaves, the cloves, the caraway and the lemon juice and zest.
3. Bring everything to the boil and simmer over a low flame until the meat is very tender. Finally add the mustard and stir too. Let it boil down until it has completely combined with the sauce.