Summary

Ingredients

• g 1,500 beef oulash
• 2 tablespoon clarified butter
• g 1,000 onion (s)
• 2 cloves garlic, large
• 300 ml mulled wine
• 500 ml meat stock
• 1 teaspoon salt
• 1 teaspoon pepper, freshly ground
• 1 small Can / s tomato (s), chunky
• 3 carrot (s)
• 1 tablespoon Dijon mustard
• 4 tablespoon tomato paste
• 3 tablespoon paprika powder, noble sweet
• 1 tablespoon., Crushed paprika, hot pink
• 1 tablespoon, leveled thyme
• 2 bay leaves
• 10 peppercorns
• 2 carnation (s)
• 2 grains allspice
• 1 tablespoon mushrooms, dried mixed
• 150 g sour cream
• 1 tablespoon sugar

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Instructions

1. Roughly dice the goulash, melt the clarified butter in a large casserole and fry the meat in portions. Roughly dice the onions and add to the meat. Press the garlic into the pot. Stew until the onions are translucent. Dice the carrots very small (they should be overcooked) and place in the pot. Mix with the tomato paste and mustard. Put half of the mulled wine in the saucepan and 1 tablespoon paprika. Let it boil until the liquid has almost boiled off. Add the rest of the mulled wine and again 1 tablespoon paprika. Let it almost boil again. Put half of the stock with 1 tablespoon paprika in the pot and let it boil again. Then add the rest of the stock and the last tablespoon of paprika to the pot for the last time.
2. Add salt, pepper, chopped tomatoes, thyme and mixed mushrooms, diced into small pieces. Put a spiced egg with the bay leaves, pepper and allspice grains and cloves in the casserole. Let simmer for 2 1/2 hours in a closed saucepan on the lowest setting.
3. At the end of the cooking time, add the sugar and sour cream and season to taste.
4. The goulash tastes best when it is not eaten immediately, but only after it has been warmed up. I cook the goulash in the early morning and then we eat it in the evening.