Lamb Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g oulash (lamb)
- 2 tablespoon vinegar (red wine vinegar)
- 5 tablespoon olive oil
- 100 ml red wine, dry
- 2 onion (s), chopped
- 1 clove garlic, pressed
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ oregano
- 2 tablespoon paprika powder, noble sweet
- 1 tablespoon tomato paste
- 1 bay leaf
- 250 ml red wine, dry
- 250 ml meat broth
- 1 tablespoon ketchup
- salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Marinate the pieces of meat in red wine vinegar, 2 tablespoons of olive oil and 100 ml of red wine for about 2-3 hours.
- Heat the rest of the olive oil in the roaster and sear the meat. Then take it out of the roaster - salt and pepper. Reduce the heat a little and fry the onions in the remaining oil until they have turned color. Add the garlic, marjoram, oregano, paprika powder and tomato paste, then stir everything and let it sweat slightly. Increase the heat again and now add the meat. Deglaze the whole thing with the red wine. Then add the meat stock with bay leaf and ketchup and bring to the boil. Simmer the goulash over medium heat until the meat is tender. Remove the bay leaf and season with salt and pepper if necessary.
- Serve the whole thing with noodles (e.g. spaetzle), potatoes or dumplings. A green salad and a red wine are enough - ideally the one that was also used for cooking.
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