Let the meat stand in a marinade of balsamic vinegar, olive oil, plenty of pepper and a little salt for 3-4 hours. Now, drained, fry in olive oil, add shallots, garlic, rosemary, paprika powder and chilli. Add the tomato paste to the goulash and roast. Pour half of the red wine and let it boil down. Top up with the meat stock and the rest of the wine and let simmer for about 40 minutes.
Season to taste with a little balsamic vinegar, pepper and salt and bind a little if necessary.