Summary

Ingredients

• 1 ½ kg goulash (beef), diced
• 3 large onion (s), finely chopped
• 3 clove (s) garlic, cut into wafer-thin slices
• 0.5 liter ½ red wine
• 3 tablespoon tomato paste
• 2 tablespoon flour
• 1 ½ liter beef broth, clear
• 1 bay leaf
• salt and pepper
• 1 ½ cup cream
• some cornstarch or flour, mixed in water

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Instructions

1. Sear the meat cubes in portions over high heat on all sides. Then take it out of the pan and let it rest.
2. Now sauté the onions and garlic until translucent. Gradually deglaze with red wine and let it boil down. When the red wine has almost completely evaporated, add the tomato paste and stir in. Add the 2 tablespoons of flour and sweat the whole thing. Gradually top up with the beef stock.
3. Now season the meat with salt and pepper and add to the liquid. Bring to the boil and then simmer the meat for about 1.5 hours until soft. As soon as the meat is nice and tender, add the cream. Bring to the boil and, if necessary, bind with a little mixed cornstarch or flour - if necessary, season the sauce again with salt and pepper. Serve hot.