Summary

Ingredients

• 2 kg goulash
• 1 kg onion (s)
• 2 cloves garlic)
• 3 tablespoon olive oil
• Salt and pepper, whiter
• Paprika powder
• 2 tablespoon tomato paste
• 2 tablespoon flour
• 250 ml red wine, dry
• 850 g canned tomato (s)
• 750 ml water
• 2 bay leaves
• 1 bunch parsley
• possibly hot peppers
• possibly lemon (s)

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Instructions

1. Dab off the meat. Peel the onions and cut them into large pieces. Finely chop the garlic.
2. Heat the oil in a large roasting pan. Fry the meat in it in portions over high heat while turning until brown. Roast the garlic and onions in it. Season with salt, pepper and paprika. Add tomato paste and flour and sweat while stirring. Deglaze with wine, tomatoes and water. Add bay leaves. Cover everything and stew for about 1.5 - 2 hours. Pour in some more water if necessary.
3. Season the goulash with salt, pepper and paprika. Wash, finely chop the parsley and sprinkle on top.
4. Garnish with pepperoni and lemon if necessary.