Summary

Ingredients

• 400 g oulash, beef or mixed beef and pork
• herbs Provence
• salt and pepper
• Fat, for frying
• 1 onion (s)
• 2 carrot (s)
• 2 tablespoon tomato paste
• 1 shot red wine
• 500 ml vegetable broth, or meat broth
• Mushrooms, e.g. fresh mushrooms or canned mixed mushrooms
• 1 dash cream
• possibly flour, for binding

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Instructions

1. Wash the meat under running water and pat dry. Rub on both sides with herbs from Provence and season well with salt and pepper.
2. Heat the fat in a saucepan and briefly sear the meat on all sides.
3. Cut the onion and carrots into small cubes and fry them briefly. Add the tomato paste and roast briefly, then deglaze with the red wine and fill up with the vegetable stock.
4. Let simmer for a good hour on a moderate heat. Stir every now and then.
5. Just before the end of the cooking time, add the mushrooms. Refine with a dash of cream and season with salt and pepper.
6. If the sauce is still too runny for you, it can be thickened with a little flour, but the sauce usually already has the right consistency.
7. The goulash goes well with spaetzle (best hand-scraped), dumplings, but also rice or noodles.