Summary

Ingredients

• 1 kg beef, from the bottom shell
• 1 sprig rosemary
• 1 sprig sage
• 2 cloves garlic
• 2 onion (s) (vegetable onions)
• 1 chilli pepper (s), red
• 0.25 liter ¼ wine, red, dry
• 100 g bacon, smoked
• 2 tablespoons oil
• 1 tablespoon paprika powder, noble sweet
• 500 g tomato (s)
• 0.25 liter ¼ broth
• Salt and pepper, black
• 4 sprigs parsley

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Instructions

1. Wash the meat under cold water, pat dry, cut into 3 cm cubes and place in a bowl. Rinse off the herbs, shake dry and chop as finely as possible without the coarse stems.
2. Peel and chop the garlic and onions. Halve the chilli lengthways, remove the stem and seeds, then wash and chop. Mix with the wine, herbs, onions and garlic.
3. Pour the wine marinade over the meat and cover and leave to marinate in a cool place for 3 hours.
4. Remove the rind and cartilage from the smoked bacon, first cut into slices and then into strips.
5. Remove the meat cubes from the marinade and pat dry well. Heat the oil in a large saucepan and fry the bacon in it until crispy. Add the meat and fry it. Add the marinade and paprika powder.
6. Blanch, peel, dice and add the tomatoes. Pour in the stock, season with salt and pepper and let simmer covered for 1 1/2 hours. Rinse the parsley, shake dry, chop and sprinkle the goulash with it.
7. Boiled potatoes or homemade pasta go well with this goulash.