Onion goulash Stifado

Name: Onion goulash Stifado
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Meat Tomatoes; 1 kg small onions; 3 TABLESPOONS Olive oil; 1 kg Beef goulash; 3 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3/8 l Red wine; 2 TABLESPOONS Vinegar; 1/4 l Tomato juice; 2 Bay leaves; some stem(s) Oregano

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Meat Tomatoes
1 kg small onions
3 TABLESPOONS Olive oil
1 kg Beef goulash
3 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp black pepper
3/8 l Red wine
2 TABLESPOONS Vinegar
1/4 l Tomato juice
2 Bay leaves
some stem(s) Oregano

Directions

1
Scald tomatoes with boiling water, skin and dice. Peel onions and cut them crosswise at the root. Heat the oil in a pan and fry the meat thoroughly.
2
Peel garlic and dice finely. Sauté the whole onions and garlic cubes. Sauté the tomatoes briefly. Season with salt and pepper. Mix red wine, vinegar and tomato juice and deglaze the meat with it.
3
Add bay leaves, cover and braise for 1 1/2 hours at low heat. Wash oregano, dab dry, pluck leaves. After one hour of stewing time add to the meat. Serve with roast potatoes from the tray.