Summary

Ingredients

• 600 g beef oulash
• 200 g onion (s), cut into wedes
• 2 carrot (s), slightly chopped
• 1 celery, finely chopped
• 2 cloves garlic, chopped
• 2 tablespoon tomato paste
• 1 teaspoon mustard
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ paprika, hot pink
• salt and pepper
• Broth, grains
• 1 pinch (s) cinnamon powder, optional
• 2 tablespoon water
• some cream, optional

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Instructions

1. Knead the meat with tomato paste, pepper, a little salt, a little pepper, possibly a pinch of cinnamon, paprika and garlic in a freezer bag so that everything is covered with spices.
2. Tie the roasting tube at one end, fill in everything, really everything, add another 2 tablespoons of water, tie the other side as well, pierce a few small holes and slide them into the cold oven on the second rail from below. Set the oven to 120 ° C and cook for 3 hours.
3. After 3 hours, it doesn`t matter, if it`s 4, it doesn`t matter. The meat just gets softer. Put everything in a bowl, season again with salt and pepper and stir in some cream if you like.