Summary

Ingredients

• 500 g onion (s), small
• 2 cloves garlic)
• 150 g bacon, streaky
• 2 tablespoon olive oil
• 1 kg goulash (beef)
• 2 tablespoon tomato paste
• 1 liter beef broth
• 150 ml red wine
• 3 tablespoon balsamic vinegar
• 2 tablespoon herbs Provence (frozen)
• 300 g mushrooms, fresh
• some lemon peel, grated
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel the onions. Dice half of it, quarter the rest. Peel and squeeze the garlic. Dice the bacon.
2. Brown the meat in hot olive oil in a roasting pan or large pan. Then salt, pepper and remove from the roaster. Now add the bacon, onions and garlic and fry. Then add the meat and tomato paste again. Pour in some broth and reduce. Repeat this process. Pour in the rest of the broth with red wine and balsamic vinegar. Then add lemon zest, herbs from Provence and mushrooms as well. Cover and let simmer over low heat for approx. 80 minutes.
3. Serve with bread or pasta.
4. Tips: I always let it simmer in the oven at 180 ° C. Refine with crème fraiche if necessary.