Tomato Goulash

Name: Tomato Goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg mixed goulash; 2-3 TABLESPOONS Oil; 3 Onions; 2 Garlic cloves; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 300 ml dry red wine; 500 ml Meat broth; 3-4 Stem(s) Thyme; 500 g Tomatoes; 7-10 Tbsp Sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg mixed goulash
2-3 TABLESPOONS Oil
3 Onions
2 Garlic cloves
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
300 ml dry red wine
500 ml Meat broth
3-4 Stem(s) Thyme
500 g Tomatoes
7-10 Tbsp Sugar

Directions

1
Wash the meat and dab dry. Heat oil in a roasting pan. Brown the meat in it at high heat in portions, take it out. Peel and chop onions and garlic. Put onions, garlic and tomato paste into the pot and fry briefly.
2
Put the meat back into the pot, season with salt and pepper. Sprinkle flour over it and sweat while stirring. Deglaze with red wine, pour in stock, bring to the boil and loosen the roasting mixture. Cover and braise over low heat for about 2 hours until soft.
3
In the meantime, pour on some water or broth if necessary. Wash the thyme, dab dry and pluck the leaves from the stalks. Wash, clean and slice the tomatoes. Add the tomatoes and thyme to the goulash about 10 minutes before the end of the cooking time.
4
Goulash in the open roasting pan, if necessary reduce a little, season with salt, pepper and 1 pinch of sugar. Macaroni or rustic farmhouse bread taste good with it.