Juicy red wine goulash

Name: Juicy red wine goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 6 Stem(s) Thyme; 2 Onions; 2 TABLESPOONS Oil; 800 g Beef goulash; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 750 ml dry red wine; 1/4 l Vegetable broth (instant); 1 Bay leaf; 1-2 Cloves; 2 Allspice seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (approx. 200 g) Perennial celery; 3 medium-sized carrots; 300 g Spätzle

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

6 Stem(s) Thyme
2 Onions
2 TABLESPOONS Oil
800 g Beef goulash
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
750 ml dry red wine
1/4 l Vegetable broth (instant)
1 Bay leaf
1-2 Cloves
2 Allspice seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (approx. 200 g) Perennial celery
3 medium-sized carrots
300 g Spätzle

Directions

1
Wash the thyme and dab dry. Peel, halve and slice the onions. Heat oil in a frying pan. Brown the meat in it in 2 portions all around, put the meat back into the roaster. Add onions and fry briefly.
2
Stir in tomato paste, dust with flour and sauté briefly. Deglaze with red wine, bring to the boil and add stock. Add bay leaf, clove, 2 stems of thyme and allspice and season with salt and pepper. Simmer covered goulash at medium heat for about 1 1/4 hours. Wash and clean the celery and cut into pieces. Peel, wash and cut carrots into pieces. Add vegetables about 20 minutes before end of cooking. Cook spaetzle in boiling salted water according to package instructions and drain. Season goulash to taste again.
3
Wash and clean the celery and cut into pieces. Peel, wash and cut carrots into pieces. Add vegetables about 20 minutes before end of cooking. Cook spaetzle in boiling salted water according to package instructions and drain. Season goulash to taste again. Arrange goulash and spaetzle on plates and garnish with thyme