Summary

Ingredients

• 1 kg beef for goulash
• 100 g bacon, smoked lean
• 800 g onion (s)
• 4 tablespoon olive oil
• 5 clove (s) garlic
• 300 g carrot (s), thin
• 50 g porcini mushrooms, dried
• 300 ml red wine, strong
• 500 ml beef broth, lightly salted
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ cayenne pepper
• 250 g cherry tomato (s)
• 1 teaspoon rosemary, rubbed
• 1 teaspoon thyme, rubbed
• 2 bay leaves
• salt
• 1 teaspoon pepper, coarsely ground
• 1 teaspoon lemon (s), grated zest
• some parsley, chopped

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Instructions

1. Peel the onions, garlic and carrots. Roughly dice the onions and garlic, cut the carrots into 1 cm thick slices. Cut the bacon into strips and the meat into approx. 2 cm cubes.
2. Heat the olive oil in a pan and leave the bacon in it over medium heat. Fry the meat, onions and garlic one after the other in the bacon fat and put everything together in a sufficiently large casserole. Deglaze the roasting mixture with red wine and add to the meat together with the stock. Add the carrots and the porcini mushrooms, grated into small pieces, to the saucepan. Season with paprika, cayenne, salt and pepper, add the herbs and close the pot with a lid.
3. The whole thing is now gently simmered on a very low heat for at least three hours. Towards the end of the cooking time, add the halved cocktail tomatoes and the lemon peel. It is served sprinkled with freshly chopped parsley.
4. Gnocchi with a little brown butter or just pasta go well with it.