Summary

Ingredients

• 2 tablespoon clarified butter
• 4 large onion (s), diced
• 2 tablespoon tomato paste
• 1 carrot (s), diced
• 50 g celeriac, diced
• 0.7 liters red wine
• 1 kg beef, diced
• 300 ml beef broth
• 1 teaspoon paprika powder, noble sweet, heaped
• 1 teaspoon paprika powder, hot, heaped
• salt and pepper
• 2 bay leaves
• possibly sauce thickener

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Instructions

1. Cut the onions into 0.5 cm cubes, dice carrots and celery and fry everything vigorously in 2 tablespoons clarified butter, add tomato paste, sauté until a homogeneous mass forms, the pulp can add a little, roast the peppers briefly. Be careful not to burn! Deglaze with the red wine and the stock and bring to the boil. Now add the diced meat, bring to the boil again and simmer over a low heat with the bay leaves for about 2 hours.
2. Because of the vegetables, it is usually not necessary to thicken the sauce. However, if it is too runny, you can thicken the goulash with 1 tablespoon of cornstarch dissolved in cold water. Then add salt and pepper to taste. If possible, I fish out the bay leaves before serving.
3. This is a basic recipe for goulash, it can be wonderfully modified by adding e.g., half an hour before the end of the cooking time adds cream, potatoes and / or peppers. I still add garlic, but my grandma didn`t like it.
4. All kinds of dumplings, potatoes or noodles go well with this.