Summary

Ingredients

• 1 kg beef, for roasting, cut into small cubes
• 2 tablespoon coconut oil
• 5 medium onion (s), sliced
• 3 cloves garlic, pressed
• 1 large carrot (s), diced into small pieces
• 1 leek, small, cut into rings
• 2 tablespoon goulash spice
• 1 teaspoon pepper, colored, from the mill
• 2 teaspoons, leveled vegetable stock, instant
• 1 tablespoon, leveled paprika powder, noble sweet
• 2 tablespoon soy sauce
• 1 teaspoon paprika powder, hot pink
• 1 pinch (s) caraway seeds, ground
• 2 tablespoon sauce, (gypsy sauce from the glass)
• 1 can tomato (s), (pizza tomato)
• 3 tablespoon tomato paste
• 200 ml red wine, dry
• 1 can kidney beans
• 400 ml water, to be poured on
• 1 red pepper (s), cut into small strips
• 2 tablespoon sour cream
• Sauce thickener, brown, as required

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Instructions

1. Wash the beef and cut into small cubes (approx. 1 cm), set aside.
2. Peel and slice the onions, halve them again. Peel the garlic and press it through the press. Wash the carrot and dice it too. Wash the leek and cut into rings.
3. Heat the palm fat in a medium-sized saucepan and sear the cut meat on all sides, add the onions and garlic, then stir in the tomato paste, add the carrot cubes and the cut leek and fry briefly. Pour on the red wine and let the liquid reduce a little.
4. Add all the spices, soy sauce, gypsy sauce and the instant vegetable stock, then pour in the can with the pizza tomatoes, fill it up with water and add up to approx. 400 ml. Stir everything well and let simmer in a closed pot at low temperature for about 2 hours. Stir occasionally.
5. Then add the washed red pepper cut into strips and stew for another 15 minutes.
6. Finally, add the drained kidney beans and mix the goulash with 2 tablespoons of sour cream. If necessary, thicken with a little brown sauce thickener.
7. We like to serve bread dumplings as a side dish!