Summary

Ingredients

• 500 g onion (s), red
• 2 cloves garlic)
• 1 tablespoon butter
• 1 kg beef goulash
• 1 teaspoon, leveled caraway powder
• 2 tablespoon, heaped tomato paste
• 1 ½ liter broth
• 750 ml red wine
• salt
• Pepper, freshly ground
• Paprika powder

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Instructions

1. Peel the onions and garlic. Cut the onions into strips. Chop the garlic.
2. Heat the butter in a large saucepan and fry the goulash in portions (!!!).
3. Put all the meat back in the pot. Add the chopped onions, chopped garlic, caraway seeds and tomato paste and sauté. After approx. 5 - 7 minutes add the red wine and the stock, deglaze everything and season with salt, pepper and paprika.
4. Let the goulash simmer for at least 2 hours, but better for 2.5 to 3 hours (stove at about 1/2 power, for me that`s 6 out of 12) and stir every half an hour.
5. Season the goulash again, season again if necessary.
6. We also eat pasta. Cucumber salad, dumplings or dumplings would also fit.