Summary

Ingredients

• 1 kg lamb shoulder and / or knuckle, diced for goulash
• 2 medium onion (s)
• 1 clove garlic
• 3 tablespoon tomato paste
• 1 bottle red wine, dry
• 100 ml cream
• 600 ml vegetable stock
• salt and pepper
• possibly rosemary

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Instructions

1. Cut the onions and garlic into fine cubes. Sear the meat in a large pan, seasoning with salt and pepper. When the meat is already lightly brown, add the onions and garlic and fry until everything is well roasted. Add the tomato paste, stir and deglaze with 1/3 of the red wine.
2. Let the wine boil down until only a thick syrup is left. Repeat this process two more times, then add the vegetable stock and let it simmer for an hour over a low flame with the lid on. Then remove the lid and let it simmer gently for another 15 minutes. Add the cream at the end.
3. If you want you can e.g., Add rosemary when simmering.