Dab meat dry and cut into cubes. Peel ginger and chop finely. Peel and finely dice onions. Peel and finely chop garlic. Turn meat in flour. Heat oil and butter in a frying pan.
Fry the meat for 3-4 minutes while turning it. Add garlic, onions and ginger and fry for approx. 1 minute. Deglaze with wine and stock. Bring to the boil, season with salt and pepper.
Cover and braise at low heat for about 3 hours.
In the meantime, peel the carrots and cut them into pieces. Rinse rosemary and bay leaf. Add the carrots, rosemary and bay leaf to the goulash about 30 minutes before the end of the cooking time and stir in. Season to taste with salt and pepper.
Take the goulash off the stove, remove the rosemary and laurel. Garnish goulash with oregano if desired.