Juicy beef goulash

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Peel the onions and garlic and dice them finely. Wash the tomatoes and cut them into small pieces. Dab the goulash dry. Heat the oil in a frying pan. Fry the goulash in portions (otherwise the meat will not brown) over a high heat.

2. 2

   When frying the last portion of meat, add the onions and garlic. Put all the meat back into the roaster. Season strongly with salt and pepper. Stir in the tomato paste, sweat briefly.

3. 3

   Dust with flour and sauté briefly while stirring.

4. 4

   Add wine and approx. 1⁄2 l water. Fold in tomatoes. Bring to the boil, then cover and braise at low heat for approx. 2 1⁄2 hours until the meat is soft and crumbles. Possibly add 100-200 ml water.

5. 5

   Season goulash with salt, pepper, chilli and 1 pinch of sugar. Wash parsley and shake dry. Chop the leaves and sprinkle over the goulash. Noodles or mashed potatoes taste good with it.