Summary

Ingredients

• 500 g beef oulash
• 1 large onion (s), finely diced
• 2 cloves garlic, finely diced
• 2 tablespoon clarified butter
• 3 teaspoons paprika powder, hot pink
• 3 tablespoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• 150 ml red wine
• 800 ml beef broth
• 2 tablespoon sugar
• Salt and pepper
• 4 sprigs marjoram, the leaves which are roughly chopped
• 0.5 ½ bunch parsley, finely chopped
• 2 bay leaves
• 3 large potatoes, cut into cubes
• 1 large carrot (s), sliced
• 2 bell peppers, finely diced

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Instructions

1. Fry the beef cubes in the clarified butter for 5 minutes, stirring, then add the onions and pieces of garlic, sauté for another 5 minutes. Deglaze with beef stock and red wine, season with salt, pepper, sugar, paprika powder, bay leaves, tomato paste and marjoram. Then simmer with the lid closed for about 60 minutes on a low heat.
2. Add the potato, bell pepper and carrot pieces and simmer for another 20 minutes until the vegetables are cooked through. Then stir in the parsley and serve hot
3. Baguette tastes good with it.