Summary

Ingredients

• 1 kg roast (sauerbraten, completely marinated)
• 2 large onions
• 1 clove garlic
• 1 tablespoon tomato paste
• 200 ml red wine, drier
• 500 ml vegetable stock
• 1 sprig rosemary
• 1 bunch soup greens
• powdered sugar
• 1 dash white wine vinegar
• salt and pepper

For the side dish:

• 500 g spaetzle

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Instructions

1. Cut the meat into 1.5 cm thick and finely dice the onions.
2. Sear the meat in oil, take it out of the pan and set it aside.
3. Stew 1.5 onions in the same saucepan. Add the tomato paste and deglaze everything with 100 ml red wine. Let the liquid reduce and add the rest of the red wine. Add the meat and fill up with the stock and liquid that arises from frying and simmer for approx. 60 minutes. Season the goulash with spices.
4. Fry the soup greens cut to size and half an onion, diced finely, in a pan, after the carrots add the celery, the onion and finally the leek. Then caramelize the vegetables in a little powdered sugar. Season the sauce with a dash of vinegar, garlic and rosemary. Thicken the goulash, if desired. Add the vegetables to the goulash.
5. Serve the spaetzle with the goulash.