Provençal beef goulash

Name: Provençal beef goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Onions; 750 g Beef goulash; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 1 heaped tbsp. flour; 125 ml dry red wine; 1 stem rosemary, sage and thyme; 4 Tomatoes; 300 g frozen beans

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Onions
750 g Beef goulash
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
1 heaped tbsp. flour
125 ml dry red wine
1 stem rosemary, sage and thyme
4 Tomatoes
300 g frozen beans

Directions

1
Onions peel, in columns cut. Wash the meat and dab dry. Heat olive oil in a frying pan. Fry the meat and onions over a high heat for about 10 minutes, turning them over. Season with salt, pepper and paprika.
2
Stir in tomato paste. Dust with flour. Add red wine and 1 litre water while stirring, bring to the boil. Wash, chop and add herbs. Cover and stew for 1 hour. Wash, clean, quarter and dice the tomatoes. Fill up goulash again with 1/2 litre water. Add beans and tomatoes, braise for another 30 minutes. Season to taste with salt and pepper.
3
Cover and stew for 1 hour. Wash, clean, quarter and dice the tomatoes. Fill up goulash again with 1/2 litre water. Add beans and tomatoes, braise for another 30 minutes. Season to taste with salt and pepper. Serve with fresh baguette